Vegetable Risotto

Bowl of Risotto

Vegetable Risotto

I remember the first time I ever made risotto.  Lindsey and I were visiting our aunt in California, and helped her make risotto for dinner.  At the time, it seemed like a very long, laborious process, but now I really enjoy making it.  I also just love risotto!  It’s creamy and delicious.

This recipe can be made using different vegetables, and would be great with some herbs thrown in.  It should include 1/4 cup of fresh mint.  Unfortunately for me, the herb selection when I went grocery shopping was less than fabulous.   I’m posting what I made, but encourage you to take creative liberties!

Risotto in Bowl

Loved the peas

Vegetable Risotto

Serves 4

  • 5 cups vegetable broth
  • 1 1/2 cups dry white wine
  • 1 tablespoon unsalted butter
  • 3 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 2 cups Arborio rice
  • 1 lb zucchini, cut into 1/2-inch chunks
  • 2 cups frozen baby peas
  • 2/3 cup parmesan cheese, freshly grated
  • Salt and pepper, to taste

Combine the broth and wine in a saucepan over medium heat.  Bring to a simmer, and maintain over low heat.  In a heavy-bottomed saucepan, melt the butter and 1 tablespoon of the oil over medium heat.  Add the onion and saute until softened, about 4 minutes.  Add the rice and cook, stirring constantly, for about 1 minute, or until all grains are coated.  Add 2 cups of the simmering broth mixture and cook, stirring frequently, until the liquid is absorbed, about 3-4 minutes.  Reduce the heat to medium-low.  Add another cup of broth and cook, stirring occasionally, until liquid is absorbed.  Repeat until all broth has been added.

While the rice is cooking, warm 2 tablespoons of olive oil in a large frying pan over medium heat.  Add the zucchini and saute until softened, about 4 minutes.  Stir in the peas, cooking until heated through, about 3 minutes.  Remove from heat.

After about 20-25 minutes, when the rice is tender and creamy but still al dente at the center, stir in the sauteed vegetables.  Cook for 1 minute to heat through.  Stir in the cheese, then season with salt and pepper to taste.

Pot of Risotto

Great big pot of rice!

This was a great, filling recipe.  It makes a sizable batch, so I had plenty of leftovers for lunches.  So convenient!

Have you ever made risotto before?  What is your favorite kind?

Happy Eating!



3 thoughts on “Vegetable Risotto

  1. Somebody essentially help to make seriously posts I would state. This is the very first time I frequented your website page and thus far? I surprised with the research you made to create this particular publish amazing. Great job

  2. Thanks, Casey. I remember many adventures in cooking with you & Lindsey as young girls. Glad you’ve touched on Risotto. One of my favorites is Risotto con Gorgonzola e Spinaci from “Cucina Rustica” by Viana La Place & Evan Kleiman. Evan Kleiman opened her Angeli Caffe in 1984, introducing rustic Italian cuisine to LA. She was hugely influential, rising to prominence in LA in the same era as the other female icons of the LA restaurant scene, Mary Sue Milliken and Susan Fineger (yes, the “Two Hot Tamales). Since 1997, Kleiman has also hosted the “Good Food” program on LA’s public radio station, KCRW. I can recommend her blog: Finally, I’d like to mention another twist on Risotto — use pearl barley in place of Arborio Rice. Try this Pearl Barley Risotto recipe which uses Meyer Lemons & Creme Fraiche ( Using Creme Fraiche with the Pearl Barley helps give that creaminess that defines Risotto.

    • Wow, Kris, thanks for sharing! Risotto con Gorgonzola e Spinaci sounds delicious. Didn’t you make risotto using Pearl Barley for a side the first night I was visiting at Christmas? I look forward to making it!

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