Description
This creamy vegetable rice sauce is a flavorful and comforting side dish featuring a medley of sautéed vegetables, Arborio rice cooked in a savory broth, and finished with cream and Parmesan cheese. Perfect as a delicious accompaniment to any main course, it combines the freshness of bell peppers, broccoli, carrots, and zucchini with a rich, creamy texture.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1 cup broccoli florets
- 1 cup carrots, peeled and diced
- 1 cup zucchini, diced
Liquids and Base
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup vegetable broth
- 1/2 cup dry white wine (optional, can substitute with more broth)
Grains and Dairy
- 1 cup Arborio rice
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
Herbs and Seasonings
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper to taste
For Garnish
- Fresh parsley, chopped
Instructions
- Prepare the Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and cook for 5-7 minutes until softened. Add minced garlic and cook for an additional minute until fragrant. Stir in the chopped red and green bell peppers and cook for another 5 minutes until they begin to soften. Add broccoli florets, diced carrots, and zucchini; cook for 5-7 minutes more until the vegetables are tender-crisp.
- Add Liquids and Seasonings: Pour in the undrained diced tomatoes, vegetable broth, and white wine if using. Bring the mixture to a gentle simmer. Stir in dried oregano, dried basil, salt, and freshly ground black pepper to infuse the sauce with flavor.
- Cook the Rice: Add the Arborio rice to the pot and stir well to combine it evenly with the vegetables and liquid. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, stirring occasionally, until the rice has absorbed most of the liquid and is cooked to a tender but slightly firm (al dente) texture.
- Finish the Sauce: During the last few minutes of cooking, stir in the butter and grated Parmesan cheese, allowing them to melt and enrich the mixture. Once the rice is fully cooked, stir in the heavy cream and let it simmer for a couple of minutes to thicken the sauce, adjusting seasoning as needed for taste.
- Serve: Garnish the creamy vegetable rice sauce with freshly chopped parsley and serve immediately as a delicious side dish to complement your meal.
Notes
- Substitute white wine with additional vegetable broth if you prefer an alcohol-free option.
- For a richer flavor, use freshly grated Parmesan cheese rather than pre-grated.
- Adjust vegetable quantities according to preference or seasonal availability.
- Stir the rice occasionally during cooking to prevent sticking and ensure even doneness.
- This dish can be made vegetarian and is naturally gluten-free when using gluten-free broth and Parmesan.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently with a splash of broth or water.
