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Faux Risotto with Summer Vegetables

A delicious faux risotto recipe that makes a few substitutions in order for a traditional risotto to be a bit more affordable, yet just as delicious!


  • 4 cups homemade chicken stock
  • 2 Tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 3/4 cup diced onion
  • 4 ounces mushrooms, sliced thinly
  • 1 small yellow squash, sliced thinly
  • 1 small zucchini, sliced thinly
  • 1 medium carrot, grated
  • 1/2 cup Arborio rice
  • 1/2 white rice (we prefer jasmine)
  • 1/4 cup creamy cauliflower sauce
  • 3/4 cup fresh Parmesan, shredded
  • 1/4 tsp pepper
  • salt to taste


  1. Measure stock into a medium pot and warm over medium heat.
  2. Prepare onion, mushroom, squash, zucchini and carrot.* Set aside.
  3. In a large skillet, melt 1 tablespoon of butter with the oil. When the butter begins to bubble, add onion and stir to combine. Add mushroom and cook until onions are soft and translucent, about 5 minutes.
  4. Add all the rice at once and stir thoroughly, completely coating each grain in butter and giving them a chance to be toasted, about 1 minute.
  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 stirring thoroughly after each addition. Cook for 15 minutes, stirring every few minutes or so. If you need more liquid, add hot water or chicken stock if available.
  6. When the grains are just tender, but not completely done, add the remaining vegetables. Stir to combine and cook for about 5 minutes.
  7. Add the creamy cauliflower sauce, Parmesan, pepper and remaining butter. Stir to just combine. Do not overstir.
  8. Taste the risotto and salt as needed.


*See additional recipe tips.

Inspired by Simple Bites.