Easy Veggie Risotto

Name: Easy Veggie Risotto
Yield: 4 servings
Ingredients: 1 quart low-sodium vegetable broth; 2 tablespoons olive oil; 1/2 medium yellow onion, finely chopped; 3 medium garlic cloves, minced; Kosher salt; Freshly ground black pepper; 1 cup Arborio or Carnaroli rice; 2 medium zucchini, small dice; 2 tablespoons finely grated Parmesan cheese, plus more for serving

Risotto Italian Rice Healthy Vegetarian Garlic Onions Zucchini Dinner Italian-American Weeknight Dinner Winter Comfort Food Vegetables Main Dish Easy

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4 servings Easy

Total: 55 mins

7 Ratings

Ingredients (9)

1 quart low-sodium vegetable broth
2 tablespoons olive oil
1/2 medium yellow onion, finely chopped
3 medium garlic cloves, minced
Kosher salt
Freshly ground black pepper
1 cup Arborio or Carnaroli rice
2 medium zucchini, small dice
2 tablespoons finely grated Parmesan cheese, plus more for serving

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Nutritional Information

Calories293
Fat9.22g
Saturated fat2.26g
Trans fat0g
Carbs45.19g
Fiber2.8g
Sugar2.63g
Protein7.16g
Cholesterol4.82mg
Sodium887.13mg
Nutritional Analysis per serving (4 servings) Powered by

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Like pasta, risotto can have infinite flavor combinations. Consider this basic vegetable risotto a blank canvas; add wine, herbs, sautéed vegetables, or additional cheese to liven it up.

To see this recipe with illustrated steps, check out The Basics: How to Make Veggie Risotto.

by Kate Ramos

Instructions

1In a small saucepan, bring the vegetable broth to a simmer over medium heat and keep warm.
2Meanwhile, heat the oil in a large, wide saucepan over medium heat until shimmering. Add the onion and garlic and season with salt and pepper. Cook, stirring with a wooden spoon, until the onion has softened, about 5 minutes.
3Add the rice and cook, stirring occasionally, until the kernels start to crackle, about 1 to 2 minutes. Pour a ladleful of broth over the rice and let simmer, stirring constantly, until the rice absorbs the broth and the bottom of the pot is nearly dry. Continue adding broth a little at a time, seasoning occasionally and stirring constantly, until the rice is nearly al dente, about 20 minutes.
4Add the zucchini and continue to cook until the rice is tender on the outside but still has some resistance when you bite into it, about 5 minutes more. (You might not use all of the broth.) Stir in the Parmesan, taste, and season as desired. Serve with additional Parmesan.

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