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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.
  • Total Time
    Prep: 10 min. Cook: 30 min. + standing
  • Makes
    6 servings


  • 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.

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  • murrell006
    Nov 6, 2014

    Ok, sorry I can't really say I made this recipe but I followed this recipe except I added 3 bags of Birds Eye steam fresh baby broccoli blend in place of the other vegetables. It turned out great but if you like your vegetables more crisp tender I might cook a little less time or add vegetables a little later. I loved the arborio rice and the wine for additional flavor.

  • hwaak7
    Jun 18, 2011

    This risotto is absolutely amazing! We didn't have the winter squash, and I used water instead of wine. My husband, who's not fond of veggies, gobbled it up. We were disappointed we didn't make more!