Summer Vegetable Risotto

Print Recipe

Serves: 4 to 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Nutrition Information: +
Total Calories 650
Total Fat 18g
Choloesterol 50mg
Sodium 1200mg
Total Carbohydrates 93g
Dietary Fiber 9g
Total Sugars 6g
     Added Sugars 0g
Protein 22g
Vitamin D 0mcg
Calcium 428mg
Iron 2mg
Potassium 304mg


2 quarts low-sodium chicken or vegetable stock

2 tablespoons butter

1 small onion, finely chopped

2 cups Arborio rice

1 cup dry white wine

1/2 cup sliced asparagus (1/2-inch pieces)

1/2 cup diced zucchini

1/2 cup diced yellow squash

1/2 cup fresh or frozen peas

1 cup shredded Italian-style cheese blend

1 tablespoon snipped fresh thyme or basil

2 Roma tomatoes, seeded and diced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper, plus additional for serving

Cracked black pepper

1/2 cup shaved Parmesan


01In a large saucepan over medium heat, bring the stock to a simmer. Turn the heat to low and keep hot (not boiling)throughout the cooking process.
02In another large saucepan over medium heat, melt the butter. Add the onion and cook until softened, approximately 5 minutes.
03 Add rice, stir to thoroughly coat. Add wine, stir until it has almost evaporated. Add the heated stock, 1 cup at a time, stirring constantly until each cup is absorbed. (If necessary, turn heat to low to keep at a constant low simmer.)
04When the stock is nearly gone, add the asparagus, zucchini, yellow squash, and peas. Continue to cook, stirring frequently, until the liquid has been absorbed and the rice is tender but still slightly firm. (You may not need to use all the stock. The risotto should be very creamy-not quite soupy, but almost.)
05Gently stir in the Italian-style cheese and the thyme. Stir in the tomatoes. Add the salt and ground pepper.
06 Top with cracked pepper and shaved Parmesan. Serve immediately.

Similar Recipes

Summer Moussaka
View Recipe
Balsamic Yogurt Grilled Vegetables
View Recipe
Lemon Fusilli with Vegetables
View Recipe

Reviews 0

Write a review

Your email address will not be published. Required fields are marked *


Ingredients was where

Share List

Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.