Summer Risotto Recipe

Name: Summer Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 4 Tablespoons Extra Virgin Olive Oil; 1/2 cups Minced Onion; 2 cups Arborio Risotto; 1/2 cups Dry White Wine; 6 cups Mild Vegetable Broth; 1 whole Zucchini, Diced; 1 cup Chopped Mushrooms; 1/2 cups Frozen Peas; 1 Tablespoon Fresh Basil, Chopped; 2 teaspoons Salt; 1 teaspoon Pepper; 1/2 cups Grated Parmesan Cheese

Servings: persons

4 Tablespoons Extra Virgin Olive Oil
1/2 cups Minced Onion
2 cups Arborio Risotto
1/2 cups Dry White Wine
6 cups Mild Vegetable Broth
1 whole Zucchini, Diced
1 cup Chopped Mushrooms
1/2 cups Frozen Peas
1 Tablespoon Fresh Basil, Chopped
2 teaspoons Salt
1 teaspoon Pepper
1/2 cups Grated Parmesan Cheese

1
Heat the olive oil over medium heat in a large, heavy pot.
2
Saute the onion for a couple of minutes until softened but not browned.
3
Add the rice and saute for a minute or two until it turns slightly translucent.
4
Add the wine and stir until absorbed.
5
Next, add the broth one ladle at a time, stirring very frequently.
6
When the rice begins to dry out, add another ladle.
7
After about 15 minutes, begin to check the grains.
8
When the rice begins to break down but is still slightly tough inside, add the vegetables, basil, salt and pepper.
9
Add the last few ladles of veggie broth and work in the vegetables.
10
If youve run out of broth, use water and add salt, if needed.
11
Within 5 to 10 minutes, the rice will become tender and creamy.
12
Once the mix is thick and starchy, take it off of the heat and stir in the cheese.
13
Garnish with a bit more basil and more cheese, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 4 Tablespoons Extra Virgin Olive Oil, 1/2 cups Minced Onion, 2 cups Arborio Risotto, 1/2 cups Dry White Wine, and more.

Yes, Summer Risotto falls under the Soups & Stews 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.

Summer Risotto

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