This easy risotto recipe combines seasonal produce with Arborio rice for a rich and creamy side. With balanced macros, it’s perfect for pairing with lean protein for a satisfying, veggie-filled meal.
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 simple recipes for dinner, this easy risotto recipe will fit the bill. It’s not nearly as complicated as its reputation implies.
What is risotto?
Traditional Parmesan risotto is a classic 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.
WHY MAKE VEGETABLE RISOTTO
Aside from the perfect creaminess and delicious texture, this vegetable risotto recipe is also:
- Perfect for veggie overload. Whether you have a big harvest from the garden or random veggies in the CSA box, try them in risotto!
- Take advantage of grocery store sales. Seasonal produce is a great option to add to risotto.
- Customizable. This easy risotto recipe is perfect for adding your favorite veggies or whatever needs to be used up.
- Side dish or main meal. Summer risotto is a hearty side dish, or make it the main course by adding protein like cooked chicken or shrimp.
- Frugal. Pairing low-cost veggies and a cheap pantry staple like rice means you get the most bang for your buck.
- Fresh flavor. My picky eaters approve, and I know they’re eating a variety of vegetables inside this simple risotto recipe.
Eating foods made from simple ingredients is a great start, but it’s not enough. You also need to make sure you’re including all of the nutrients your body needs. That means getting enough protein to fuel your body. Try one of my favorite High Protein Recipes on Repeat – these are the meals I return to again and again to hit my protein goals!
EASY RISOTTO RECIPE INGREDIENTS
The traditional ingredients for a mushroom risotto recipe include Arborio rice, vegetable broth or chicken broth, dry white wine, shallots, garlic, and mushrooms.
I like to skip the wine when I make this classic risotto recipe and use whatever vegetables I have on hand.
- Chicken Stock. Make Homemade Chicken Stock or vegetable stock, or grab a carton from the store. The broth infuses the rice with flavor as it cooks.
- Unsalted Butter + Extra Virgin Olive Oil. Two healthy fats make this a rich, buttery dish.
- Onions + Mushrooms. These veggies provide a great flavor base as you cook the risotto. Dice them small to blend in with the rice or keep the mushrooms in larger pieces if you prefer.
- Seasonal Veggies: Yellow Squash + Zucchini + Carrots. These are my choice for summer risotto, but see below for more veggie combinations.
- Arborio Rice. Or use any short grain rice. You need a high-starch rice to get the signature creamy texture.
- Freshly Grated Parmesan Cheese. A key ingredient in the best risotto recipes for a salty, cheesy finish.
- Creamy Cauliflower Sauce. Creamy Cauliflower Sauce bumps up the creamy factor even more (and adds a bonus veggie while you’re at it!).
- Fresh Ground Pepper + Kosher Salt. To taste.
Psst! Not all salts are made the same! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!).
HOW TO MAKE RISOTTO INSTRUCTIONS
Don’t be intimidated – follow these simple instructions to learn how to make risotto!
Step 1. Measure stock into a medium pot or Dutch oven 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, for 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 the 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 Cauliflower Sauce, Parmesan, pepper, and remaining butter. Stir to just combine. Do not over-stir. The rice should be al dente and the vegetables tender.
Step 8. Taste the risotto and add additional salt as needed.
EASY RISOTTO RECIPE TIPS
- Do not rinse the rice before cooking, as that will remove the starch and prevent it from developing 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 cook.
- Resist the temptation to turn the heat up! Risotto cooks low and slow to get that perfect creamy texture.
- This will make a nice main dish for a family of four when served with a salad. You can double or halve the recipe, as needed.
- Store leftovers in an airtight container in the refrigerator for up to five days. I would not suggest storage in the freezer, just the fridge!
RECIPE FOR EASY RISOTTO VARIATIONS
Making risotto is simple and versatile! Be sure that the vegetables are complementary in flavor, about the same size (so they cook evenly), and aim for ½ to ¾ cup of each.
Here are some suggestions to make this easy risotto recipe using the seasonal vegetables you have on hand, although there are endless variations!
| Type of Risotto | Season | Veggies |
| Summer Risotto Recipe (this recipe as written) | Summer | Yellow squash + zucchini + carrots |
| Mushroom Risotto Recipe | Spring/Summer | Mushrooms + artichokes + zucchini |
| Spring Risotto | Spring | Leeks + spinach + red bell peppers |
| Asparagus Risotto Recipe | Spring | Asparagus + peas + mushrooms |
| Butternut Risotto Recipe | Fall/Winter | Butternut squash + kale + mushrooms |
| Everyday Easy Risotto | Year-round | Carrots + broccoli + corn |
MACRO-FRIENDLY RISOTTO RECIPE
As written, this easy risotto recipe is a well-balanced dish containing all three macros. You get fats from the butter and olive oil, carbohydrates from the rice, and some protein from the chicken stock and the other ingredients (those small amounts add up!).
That makes this vegetable risotto the perfect side dish for lean protein to hit those protein goals! Serve a scoop of risotto with your steak or chicken breast and add a salad to get even more produce and fiber. You’ll have a delicious, nutritious meal!
RISOTTO RICE FAQS
What is the trick to risotto?
The trick to this easy risotto recipe is cooking on a low simmer and adding the stock slowly.
Can I substitute other kinds of rice?
Yes, and no. You need high-starch rice to make classic risotto. Arborio is most commonly used. You can use Carnaroli and Vialone Nano rice as substitutes. I’ve tested this dish using up to half short-grain white rice, and it comes out just as creamy and delicious.
Can I make risotto rice without wine?
Traditional risotto calls for dry white wine. However, I’ve made this risotto using only hot broth instead, and it still tastes amazing.
MORE DELICIOUS RICE RECIPES
High Protein Recipes on Repeat
Download the top 15+ recipes that are on repeat in my house, making it easy to feed my family AND meet my protein goals!
Watch How to Make Easy Risotto
Easy Risotto with Summer Vegetables
This easy risotto recipe combines seasonal produce with Arborio rice for a rich and creamy side. With balanced macros, it’s perfect for pairing with lean protein for a satisfying, veggie-filled meal.
Ingredients
- 4 cups homemade chicken stock (946g) *this is where some of the protein comes from!
- 2 Tbsp unsalted butter divided (28g)
- 1 Tbsp extra virgin olive oil (14g)
- ¾ cup diced onion (255g)
- 4 ounces mushrooms sliced thinly (113g)
- 1 small yellow squash sliced thinly (118g)
- 1 small zucchini sliced thinly (118g)
- 1 medium carrot grated (46g)
- ½ cup Arborio rice (90g)
- ½ cup white rice short grain preferred (95g)
- ¼ cup creamy cauliflower sauce (60g)
- ¾ cup fresh Parmesan shredded (67g)
- ¼ tsp pepper
- salt to taste
Instructions
-
Measure stock into a medium pot and warm over medium heat.
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Prepare onion, mushroom, squash, zucchini, and carrot. Set aside.
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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 mushrooms and cook until onions are soft and translucent, for about 5 minutes.
-
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.
-
Ladle 1-2 cups of chicken stock into the hot rice and stir well. Keep the 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.
-
When the grains are just tender, but not completely done, add the remaining vegetables. Stir to combine and cook for about 5 minutes.
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Add the creamy cauliflower sauce, Parmesan, pepper, and remaining butter. Stir to just combine. Do not overstir.
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Taste the risotto and salt as needed.
Notes
- Do not rinse the rice beforehand, as that will remove the starch and prevent it from developing 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 cook.
- Store leftovers in an airtight container in the refrigerator for up to five days.
- As written, this easy risotto recipe is a well-balanced dish containing all three macros. You get fats from the butter and olive oil, carbohydrates from the rice, and some protein from the chicken stock and the other ingredients (those small amounts add up!). Pair with lean protein for a balanced meal!
Inspired by Simple Bites.
Nutrition
Serving: 0.5cupCalories: 457kcalCarbohydrates: 56gProtein: 19gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 35mgSodium: 666mgPotassium: 776mgFiber: 3gSugar: 9gVitamin A: 3074IUVitamin C: 24mgCalcium: 268mgIron: 3mg
