Quick & Easy White Wine Vegetable Rissoto

White Wine Vegetable Risotto

This recipe is a perfect hearty meal for the beginning of spring. I also cooked up and sliced some sausages for the meat eaters to add to their meal. It is also super easy to make, it just takes a bit for all the liquid to dissolve. The combination of the coconut oil and olive oil make the meal a bit healthier and less fatty. This can also be saved and reheated for lunches or dinners later in the week. This also makes a great dish for a picnic.

Serves 4


2 Tbs coconut oil
3 Tbs. olive oil
1 cup chopped red pepper
1 cup diced yellow onion
1 cup diced yellow squash
1 cup diced zucchini
1 cup sliced baby portabella mushrooms
3 carrots, peeled and cut into short thin strips
2 garlic cloves, minced
1½ cups Arborio rice
3 cups vegetable stock
2 cups dry white wine
4 oz freshly grated Parmesan cheese
salt and ground black pepper, to taste


  1. In a medium saucepan, heat coconut oil over medium-high heat. Add the bell peppers, onions, squash, zucchini, mushrooms, carrots, and garlic and cook, stirring until stirring, until the onions turn translucent, about 5 to 7 minutes. Add the rice and olive oil and cook, stirring constantly, for 2 to 3 minutes.
  2. Slowly add the stock, 1 cup at a time, and cook, stirring constantly, allowing the liquid to absorb before adding another cup of the stock. Continue until all the stock is added; this should take 12 to 15 minutes in total.
  3. Add the wine gradually, allowing time for the liquid to absorb, about 4 to 5 minutes.
  4. Fold in cheese, stirring gently, until it is fully melted, about 2 minutes. Add salt and pepper, if desired.
    Allow to cool for 2 to 3 minutes before serving.
Nutritional Facts: per serving
498 cal; 16g protein; 26g total fat (12g sat fat); 31g carb; 25mg chol; 1035mg sod; 4g fiber; sugars 10g
*This recipe is based off of  a recipe from The Gloriously Gluten Free Cookbook by Vanessa Maltin

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