Greek-Style Vegetable Risotto Recipe

Name: Greek-Style Vegetable Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups vegetable stock or 6 cups low-sodium broth; ¼ cup olive oil; 1 small onion, finely chopped; 1 lb arborio rice (2 cups); 1 large zucchini, cut into 1/2-inch dice (10 ounces); 4 scallions, thinly sliced crosswise; ½ cup frozen peas, thawed; 12 lb arugula, large stems discarded, leaves coarsely chopped; kosher salt; fresh ground black pepper; freshly grated parmesan cheese, for serving (optional)

Servings: persons

6 cups vegetable stock or 6 cups low-sodium broth
¼ cup olive oil
1 small onion, finely chopped
1 lb arborio rice (2 cups)
1 large zucchini, cut into 1/2-inch dice (10 ounces)
4 scallions, thinly sliced crosswise
½ cup frozen peas, thawed
12 lb arugula, large stems discarded, leaves coarsely chopped
kosher salt
fresh ground black pepper
freshly grated parmesan cheese, for serving (optional)

1
In a medium saucepan, bring 5 cups of the vegetable stock to a simmer.
2
In another medium saucepan, heat 2 tablespoons of the olive oil.
3
Add the onion to the oil and cook over moderate heat, stirring occasionally, until translucent, about 3 minutes.
4
Add the rice and cook, stirring, for 1 minute.
5
Add 1 cup of the hot stock and cook, stirring, until the stock is absorbed.
6
Continue adding the hot stock, 1 cup at a time and stirring occasionally until it is completely absorbed before adding more.
7
Continue cooking until the rice is al dente and the liquid is thickened, about 20 minutes total.
8
Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil.
9
Add the zucchini and scallions and cook over moderately high heat until just tender, about 2 minutes.
10
Add the peas and arugula and cook until the arugula is wilted, about 1 minute.
11
Add the remaining 1 cup of vegetable stock, season with salt and pepper and bring to a simmer.
12
Remove from the heat.
13
Stir the vegetables and their liquid into the risotto and cook until the rice is creamy, about 1 minute.
14
Season the risotto with salt and pepper.
15
Spoon the risotto into bowls and serve with Parmesan cheese if desired.

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 cups vegetable stock or 6 cups low-sodium broth, ¼ cup olive oil, 1 small onion, finely chopped, 1 lb arborio rice (2 cups), and more.

Yes, Greek-Style Vegetable Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek-Style Vegetable Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions