Easy Risotto with Summer Vegetables

Looking for an easy, healthy meal that uses any assortment of vegetables? This easy risotto recipe contains 6 of them! It’s fast enough for a weeknight, but fancy enough for company. Plus it’s so delicious, you’ll have nothing but clean plates!

What do you think when you hear “risotto”?

I think creamy, delicious, stick-to-your-ribs flavor… and too much time spent over the hot stove!

If you’re anything like me and want tasty AND easy recipes for dinner, this risotto recipe will fit the bill. It’s not nearly as complicated as its reputation implies.

I like to make this risotto recipe without wine and with whatever vegetables I have on hand. I use vegetable or chicken stock, substitute different types of rice, and even deviate from only using Parmesan cheese.

My picky eaters approve and I know they’re eating a variety of vegetables inside this simple risotto recipe.

What Goes in Easy Parmesan Risotto?

Traditional Parmesan risotto is an Italian side dish made by slowly cooking Arborio rice in broth. The small additions of broth into the rice allow the starch of the rice to slowly release giving you a creamy risotto that is tender but not mushy.

The traditional ingredients for mushroom risotto include Arborio rice, vegetable broth or chicken broth, dry white wine, shallots, garlic, and mushrooms.

Easy Risotto Recipe Ingredients

• homemade chicken stock or vegetable stock
• unsalted butter
• extra virgin olive oil
• onions
• mushrooms
• yellow squash
• zucchini
• carrots
• Arborio rice or short-grain white rice
• freshly grated Parmesan or creamy cauliflower sauce
• fresh ground pepper + kosher salt to taste

How to Make This Easy Risotto Recipe

Step 1. Measure stock into a medium pot and warm over medium heat.

Step 2. Prepare onion, mushroom, squash, zucchini, and carrot. Set aside.

Step 3. In a large skillet, melt the butter with the olive oil. When the butter begins to bubble, add onion and stir to combine. Add mushrooms and cook until onions are soft and translucent about 5 minutes.

Step 4. Add all the rice at once and stir thoroughly, completely coating each grain in butter and giving them a chance to be toasted for about 1 minute.

Step 5. Ladle 1-2 cups of chicken stock into the hot rice and stir well. Keep heat on medium and continue to cook, adding stock slowly when the previous stock is absorbed, and mixing thoroughly after each addition. Cook stirring occasionally, for about 15 – 20 minutes. If you need more liquid, add hot stock or water.

Step 6. When the grains are just tender, but not completely done, add the remaining vegetables. Stir to combine and cook for about 5 minutes.

Step 7. Add the creamy sauce (cauliflower sauce), Parmesan, pepper, and remaining butter. Stir to just combine. Do not overstir. The rice should be al dente and vegetable tender.

Step 8. Taste the risotto and salt as needed.

Easy Risotto Recipe Notes

• Do not rinse the rice before, that will remove the starch and not give it that creamy texture.
• If you’re slow at prep work, you’ll want to have all of your ingredients ready before you begin. Otherwise, chop and slice as you progress through cooking.
• This will make a nice main dish for a family of four when served with a side salad. You can double, or halve the recipe, as needed.
• Store leftovers in an airtight container in the refrigerator for up to five days.

Variations of this Vegetable Squash Risotto Recipe

Making risotto is simple and versatile! Be sure that the vegetables are complimentary in flavor, about the same size (so they cook evenly), and aim for about ¾ cup of each.

Here are some suggestions of ways to make this risotto using the vegetables you have on hand:

• Mushrooms + artichokes + zucchini
• Carrots + broccoli + corn
• Leeks + spinach + red bell pepper
• Butternut squash + kale + mushrooms

FAQs for How to Cook Risotto

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• Green Risotto with Pesto
• Autumn Rice Pilaf
• Instant Pot Quinoa
• Coconut Rice
• Spanish Rice