Print Options

Back to Vegetable Risotto >

Include these items:

Select reviews >

Taste of Home Logo

Vegetable Risotto

 Vegetable Risotto
Short grain rice is preferred when making this classic Italian dish. Arborio rice is the most widely available short grain rice to use.
6 ServingsPrep: 10 min. Cook: 30 min. + standing


  • 1 cup chopped onion
  • 2 teaspoons minced garlic
  • 1/3 cup butter, cubed
  • 1-1/2 cups uncooked arborio rice
  • 1 cup white wine
  • 4 cups chicken broth or vegetable broth
  • 3 cups fresh broccoli florets
  • 2 cups chopped yellow summer squash
  • 2 cups frozen peas, thawed
  • 1 package (10 ounces) frozen cooked winter squash, thawed
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper


  • In a Dutch oven, saute onion and garlic in butter for 2-3 minutes or
  • until tender. Add the rice; cook and stir for 1 minute or until rice
  • is glossy and coated with butter. Stir in wine; cook for 2 minutes
  • or until wine is absorbed.
  • Stir in the remaining ingredients and bring to a boil. Reduce heat;
  • cover and simmer for 20-25 minutes or until rice is tender. Let
  • stand, uncovered, for 10 minutes before serving. Yield: 6 servings.
Nutritional Facts: 1-3/4 cups equals 390 calories,

2 of 2

Vegetable Risotto (continued)

Nutritional Facts: 11 g fat (6 g saturated fat), 27 mg cholesterol, 988 mg sodium, 58 g carbohydrate, 7 g fiber, 10 g protein.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now