Description

This Creamy Thanksgiving Vegetable Risotto is rich, velvety, and bursting with seasonal flavors. Featuring tender arborio rice, sweet peas, and colorful vegetables, it makes a hearty yet elegant side dish. Perfect for Thanksgiving, this risotto pairs beautifully with turkey, roasted chicken, or vegetarian mains. Its creamy texture and vibrant colors bring comfort and sophistication to your holiday menu, making it a dish that both kids and adults will enjoy.

Ingredients

Scale

1 ½ cups arborio rice
4 cups vegetable or chicken broth, warmed
1 small onion, finely chopped
2 tbsp olive oil
1 cup diced carrots
1 cup fresh or frozen peas
½ cup grated Parmesan cheese
3 tbsp butter
½ cup dry white wine (optional)
Salt and pepper to taste

Fresh parsley, chopped (for garnish)

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Instructions

Heat olive oil in a large skillet. Sauté onions and carrots until softened.
Add arborio rice and stir until lightly toasted.
Pour in wine (if using) and cook until absorbed.
Add warm broth one ladle at a time, stirring frequently, allowing each addition to absorb before adding more.
Continue until rice is creamy and al dente (about 20 minutes).
Stir in peas, butter, and Parmesan cheese. Season with salt and pepper.

Garnish with fresh parsley and serve warm.

Notes

Swap peas for asparagus or mushrooms for variety

For extra creaminess, stir in a splash of heavy cream at the end

Use vegetable broth for a vegetarian-friendly version.