Risotto with Broccoli, Peas, Zucchini and Carrots

Jill Melton
  • Yield: 3 servings
  • Prep: 10 minutes
  • Cook: 45 minutes


1teaspoon olive oil
2medium shallots
1/2teaspoon salt
3medium carrots, cut into julienne strips
1cup Arborio rice
1/4cup dry white wine
3cups vegetable broth, heated
2cups broccoli florets
1cup green peas (frozen works fine)
1medium zucchini, cut into julienne strips
3tablespoons finely grated Parmigiano Reggiano cheese


  1. Heat oil in a large saucepan. Add shallots, carrots and salt and cook over medium heat until crisp-tender, about 5 minutes. Stir in rice and cook, stirring constantly, until rice begins to brown, about 3 minutes. Add wine and 1/2 cup broth and cook over medium-low heat, uncovered, stirring occasionally, until liquid is absorbed. Continue cooking and stirring, adding 1/2 cup broth at a time and making sure most of the liquid is absorbed before adding more. With the last addition of broth, add broccoli, peas and zucchini. Cook until risotto is creamy and vegetables are crisp-tender. The total amount of cooking time after adding the rice is about 40 minutes. Serve with Parmigiano Reggiano cheese.