🌿 Summer Vegetable Risotto
Creamy, comforting, and bursting with summer flavors, this vegetable risotto is packed with zucchini, peas, and fresh herbs—perfect for a seasonal dinner or light lunch.
Equipment
- Large sauté pan or risotto pan
- Ladle
- wooden spoon
- Cutting board & knife
Ingredients
For the Risotto:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 1 cup arborio rice
- 1/3 cup dry white wine optional
- 3 1/2 cups warm vegetable broth
- 1 small zucchini, diced
- 1/2 cup fresh or frozen peas
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
🌿 Summer Vegetable Risotto Instructions:
- In a large pan, heat olive oil and butter over medium heat.
- Add onion and cook until translucent, about 3 minutes.
- Stir in arborio rice and toast for 1–2 minutes.
- Add white wine and stir until absorbed (if using).
- Begin adding warm broth, one ladle at a time, stirring constantly and allowing each addition to absorb before the next.
- After about 15 minutes, stir in zucchini and peas.
- Continue cooking and adding broth until rice is tender and creamy, about 20–25 minutes total.
- Stir in Parmesan cheese and season with salt and pepper.
- Serve hot, garnished with fresh basil or parsley.
Notes
💡 Tip: Use fresh seasonal vegetables and stir constantly to create that creamy texture. You can swap peas for asparagus or corn.