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!