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Healthy Recipes > Main Dishes > Veggie Risotto

Veggie Risotto

Cook Time

60 minutes


Veggie Risotto

Publish Date: March 28, 2014


Make vegetable broth by dissolving 1.5 tablespoons broth powder in 3 cups of water.

In a bowl, combine one cup of vegetable stock and one can of tomatoes. Reserve the rest of the stock for later in the recipe.

In a medium to large Dutch oven or heavy-bottomed pot over medium heat, sauté shallots in 2 tablespoons of oil. Add garlic powder and marjoram and stir. Cook for one minute. Add rice and cook for two more minutes, stirring often.

Add cooking wine and sun-dried tomatoes and stir until all liquid has been absorbed. Add half the tomato-stock liquid and cook, stirring frequently until liquid has been absorbed. Add second half of tomato-stock liquid and cook and stir until liquid has been absorbed. Add remaining 2 cups of stock and ½ can tomatoes, ¼ cup at a time, stirring and letting liquid absorb before adding more, until all the stock has been used. Test the rice for doneness, which should be al dente.

In a separate pan, sauté zucchini with 1 tablespoon olive oil for a few minutes, until edges are slightly browned.  Add sautéed zucchini, ½ remaining can of tomatoes, parsley, parmesan and pepper to the large pot and heat for five minutes.

Remove from heat and cover pot with the lid. Let mixture sit covered for five minutes. Remove cover, stir, taste and adjust seasoning.

Recipe adapted from A Family Fest.

Makes 6 servings. Serving size 1.01/6 recipe.

Nutritional Breakdown (per serving):

Calories 397, Fat 9.5 grams [Saturated Fat 2 g, Trans Fat 0 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 0.5 g], Protein 14 grams, Sodium 736 mgs, Carbohydrates 58 grams, Fiber 7.6 grams

Find more healthy recipes in our Recipe Archive.

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