320 g (about 1 ½ cups) carnaroli rice
1 small onion or shallot, finely chopped
2–3 tablespoons extra virgin olive oil
1 zucchini, diced
1 carrot, diced
1 red bell pepper, diced
100 g peas (fresh or frozen)
100 g green beans, chopped
About 1–1.2 L vegetable stock (kept hot)
100 ml dry white wine
50 g butter (optional, for creaminess)
70 g grated Parmigiano Reggiano (optional for finishing)
Salt and freshly ground black pepper, to taste
Fresh parsley or basil, chopped (for garnish)
Risotto alle Verdure is a light, colorful, and healthy dish that celebrates the freshness of seasonal vegetables. Creamy and comforting, yet delicate and nutritious, it’s a versatile recipe that can be adapted throughout the year with whatever vegetables are in season, making it a true expression of Italian home cooking.
Preparation
Dice zucchini, carrot, and pepper or any other vegetable you have into small cubes. Chop the green beans into bite-size pieces. If using fresh peas, blanch them briefly. Heat olive oil in a large pan, add onion, and sauté until soft. Add all the diced vegetables (except peas) and cook for 3–4 minutes.
Add the rice to the pan, stirring for 1–2 minutes until lightly translucent. Pour in the white wine and let it evaporate. Begin adding hot vegetable stock, one ladle at a time, stirring frequently. After about 10 minutes, add the peas. Continue cooking until the rice is al dente (16–18 minutes total).
Off the heat, stir in butter and Parmigiano Reggiano if desired. Adjust seasoning with salt and pepper. Let rest for 1–2 minutes.
Plate the risotto, garnished with fresh parsley or basil.
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