Description
This creamy vegetable rice sauce recipe combines tender vegetables and Arborio rice in a rich, flavorful sauce, perfect as a delicious side dish. With a medley of bell peppers, broccoli, carrots, and zucchini simmered in a savory broth with herbs, white wine, and finished with butter, Parmesan, and cream, it is a comforting and satisfying dish suitable for a family meal.
Ingredients
Scale
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 Grains
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup vegetable broth
- 1/2 cup dry white wine (optional, can substitute with more broth)
- 1 cup Arborio rice
Dairy and Fats
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
Seasonings
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant. Stir in the red and green bell peppers and cook for an additional 5 minutes until they begin to soften. Add broccoli florets, diced carrots, and zucchini and cook for 5-7 minutes 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 simmer. Stir in the dried oregano, dried basil, salt, and freshly ground black pepper to season the sauce.
- Cook the Rice: Add the Arborio rice to the pot and stir to combine evenly with the vegetables and liquid. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, stirring occasionally, until the liquid is absorbed and the rice is cooked to al dente texture.
- Finish the Sauce: During the last few minutes of cooking, stir in butter and grated Parmesan cheese for richness. Once the rice is done, stir in the heavy cream and simmer for a couple more minutes to allow the sauce to thicken slightly. Taste and adjust seasonings if necessary.
- Serve Garnished: Garnish the creamy vegetable rice sauce with freshly chopped parsley and serve immediately as a flavorful side dish or light main course.
Notes
- For a non-alcoholic version, substitute the white wine with extra vegetable broth.
- Stir the rice occasionally during cooking to prevent sticking and ensure even cooking.
- Use Arborio rice for the best creamy texture; other rice types will not yield the same consistency.
- Adjust the cream quantity to your desired level of creaminess.
- This dish pairs well with grilled proteins or can be served as a standalone vegetarian meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian-American
