Vegetable Risotto Recipe

Savor this Vegetable Risotto made with creamy RiceSelect® Arborio Rice, zucchini, onion, and Parmesan cheese.

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Serves
6
Total Time
35
Prep Time
15
Cook Time
20

Ingredients

  • null 1 ½ cups uncooked Arborio Rice
  • null 2 tablespoons butter, divided
  • null 1 tablespoon olive oil
  • null ½ cup onion, chopped
  • null ⅓ cup celery, finely diced
  • null ⅓ cup carrot, finely diced
  • null ½ teaspoon salt (or to taste)
  • null 1 medium zucchini, diced
  • null 5 cups vegetable broth, heated
  • null ¾ cup frozen peas, thawed
  • null ⅓ cup Parmesan cheese

Instructions

  1. Combine 1 tablespoon butter and the olive oil in a large heavy saucepan. Add onions and cook until golden. Add celery and carrots; cook for 2-3 minutes.
  2. Add salt and rice, stirring to coat. Add 1 cup of vegetable broth at a time (cooking and stirring until absorbed before adding the next cup).
  3. Add peas and zucchini with the last cup of liquid. Cook and stir until last cup of liquid is absorbed. Rice should be tender yet firm with a creamy sauce.
  4. Remove from heat; stir in remaining tablespoon butter and Parmesan cheese.