One Pot Mediterranean Risotto
This creamy one pot mediterrean risotto features all the flavors of summer, sun and vacation. Tomatoes, basil and creamy risotto rice combine to make this really easy recipe a flavor packed crowdpleaser. It’s so good, so simple and really healthy, too.
It’s no secret that I’m a huge fan of easy, tasty and healthy recipes – it speaks to my tastebuds as well as my lazy personality. I want all the flavors, without all the hassle of spending hours in the kitchen. And that’s exactly what this easy vegan risotto delivers. It’s packed with amazing summer flavors, and because it’s made using only one pot, all the flavors of the veggies are absorbed by the rice, creating an even deeper level of tastiness.
Healthy and low calorie
My one pot mediterranean risotto isn’t just deliciously creamy and packed with flavors, it’s also healthy and low calorie. It’s part of my eat more clean new years resolution – and it’s one of my favorites, because it’s so easy to make and oh so tasty.
Quick cheat hack
This risotto recipe is already very quick to make, but if you’re looking for an even quicker hack, then I’ve got you covered. I noticed you can get those frozen veggie mixes at most supermarkets…you know the ones with mixed vegetables of all kinds – and there’s usually a mediterrenean veggie mix in there. So, if you’re looking for a little shortcut, just pick up one of those frozen mediterranean veggie mixes, and save yourself 5-10 minutes of chopping.
It might not be an exact replica of this recipes flavors, but I’m sure it’s still going to taste amazing.
What’s great about this easy One Pot Mediterranean Risotto recipe:
- So easy and loaded with flavors
- Vegan, gluten free, nut free and soy free
- Healthy and low calorie
- A sure crowd pleaser
- Meal Prep friendly – freeze and reheat later
So, how is this One Pot Mediterranean Risotto made:
Making risotto can seem a bit daunting if it’s you’re first time. But don’t worry, because there’s no quicker or easier beginner risotto recipe than this.
Risotto is one of those dishes you need to keep a watchful eye on. Risotto rice is different from regular rice in that the water or broth needs to be added a little at a time, to allow the rice to slowly absorb the liquid. In turn for this attention, you get a deliciously creamy rice that’s definitely worth the extra attention.
Some people actually find risotto rice easier to make, because you control the amount of liquid, so there’s no measuring it our carefully, hoping you got it right so you aren’t left with soggy rice. And because you stir it while it cooks, it’s less prone to burn on the stove.
Instructions
- Start by heating the olive oil in a large pan and add the zucchini, peppers, cherry tomatoes and onion and cook for several minutes at medium high heat, while stirring occasionally.
- When the vegetables begin to soften, add the garlic cloves and risotto. Stir together and pour in the vegetable broth a little at a time, while stirring the rice and letting the liquid start to evaporate in between.
- Next, pour in the crushed tomatoes, black olives and sundried tomatoes and turn the heat down to a simmer. Season with salt and pepper and stir everything together until it’s combined – at this point you can also add the optional nutritional yeast for more of a cheesy flavor.
- Let the risotto simmer until the rice is ready and most of the liquid has been absorbed by the rice (If the rice becomes too dry, just add a little extra water).
- Once the rice is ready, add the chopped fresh basil and serve with a little extra basil garnish on top. Enjoy.
If you’re looking for more easy one pot recipes, try my easy One Pot Vegetable Curry or my One Pot 5-ingedients Pasta
One pot Mediterranean Risotto
Ingredients
- 1 tbsp Olive Oil
- 1 cup Cherry Tomatoes (or small tomatoes)
- 2 Red Bell Peppers Chopped
- 1 Zucchini Chopped or sliced
- 1 large Red Onion Diced
- 3 cloves Garlic Minced
- 1 15oz can Crushed Tomatoes
- 1 cup Vegetable Broth
- 7 Oil packed Sundried Tomato halves Chopped
- 5 Black Olives Pit removed and chopped
- 1 cup Risotto Rice
- 1 bunch (1 cup packed) Fresh Basil Chopped
- Salt and Pepper to taste
- 2 tbsp Nutritional Yeast optional
Instructions
- Heat olive oil in a large pan and add the zucchini, peppers, cherry tomatoes and onion and cook for several minutes at medium high heat, while stirring occasionally.
- When the vegetables begin to soften, add the garlic cloves and risotto. Stir together and pour in the vegetable broth a little at a time, while stirring the rice and letting the liquid start to evaporate in between.
- Next, pour in the crushed tomatoes, black olives and sundried tomatoes and turn the heat down to a simmer. Season with salt and pepper and stir everything together until it's combined – at this point you can also add the optional nutritional yeast for more of a cheesy flavor.
- Let the risotto simmer until the rice is ready and most of the liquid has been absorbed by the rice (If the rice becomes too dry, just add a little extra water).
- Once the rice is ready, add the chopped fresh basil and serve with a little extra basil garnish on top. Enjoy.
What sized can of tomatoes and what is your definition of a bunch of basil? This sounds yummy!
Hi, A bunch of basil contains about 60 sprigs of basil. It is equivalent to 1 cup packed basil or 2 cups loosely packed basil. There are usually about 2.5 ounces of basil in a bunch. For the canned tomatoes, the recipe calls for a regular 15 ounce can of tomatoes – I will update post to be more specific. Thank you for drawing my attention to it 🙂