Risotto with Vegetables

Risotto With Vegetables

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Rhonda Wheeler


I had to try this because of seeing it made different ways by famous chefs. This one is delicious. You can cut the recipe in half to serve 4 which I do.


★★★★★ 1 vote

30 Min


  • 3 Tbsp
  • 8 oz
    frozen peas
  • 1
    zucchini pealed and sliced into 1 " pieces
  • 6 c
    chicken broth
  • 1
    oinion chopped
  • 1
    carrot, sliced
  • 1 1/2 c
    medium grain white rice
  • 1 c
    parmesan cheese
  • 4 Tbsp
  • 1/2 c
    optional; 1/2 cup fresh dill

How to Make Risotto with Vegetables


  1. Warm 1 tablespoon oil in skillet over medium heat. Add peas,zucchini,1/4 teaspoon salt and pepper cooking 3 minutes and stirring.Set aside.
  2. In saucepan heat broth and 2 cups of water and simmer over low heat.Cover.
  3. In skillet over medium heat, add 2 tablespoons of oil, onion and carrot.Cook 5 minutes till softened.Stirring.
  4. Add rice and cook 2 minutes. Add 1 cup warm broth into rice and simmer until broth is almost absorbed,about 3 minutes.Stir constantly.
  5. Add broth to rice 1 cup at a time;allowing each cup to be absorbed before adding the next and stirring.Takes about 20 minutes till only 1 1/2 cups of broth remain in rice.
  6. Add vegetables and 1 cup of broth.Simmer 5 minutes and stir.Add cheese,peas,butter and 1/2 cup broth or water and simmer 3 minutes,until tender.Keep stirring.
  7. Rosotto should be creamy. Stir in dill and add cheese on top.

Printable Recipe Card

About Risotto with Vegetables

Course/Dish: Rice Sides
Other Tag: Quick & Easy

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