Like pasta, risotto can have infinite flavor combinations. Consider this basic vegetable risotto a blank canvas; add wine, herbs, sautéed vegetables, or additional cheese to liven it up.
To see this recipe with illustrated steps, check out The Basics: How to Make Veggie Risotto.
- Yield: 4 servings
- Difficulty: Easy
- Total: 55 mins
- 1 quart low-sodium vegetable broth
- 2 tablespoons olive oil
- 1/2 medium yellow onion, finely chopped
- 3 medium garlic cloves, minced
- Kosher salt
- Freshly ground black pepper
- 1 cup Arborio or Carnaroli rice
- 2 medium zucchini, small dice
- 2 tablespoons finely grated Parmesan cheese, plus more for serving
- In a small saucepan, bring the vegetable broth to a simmer over medium heat and keep warm.
- Meanwhile, heat the oil in a large, wide saucepan over medium heat until shimmering. Add the onion and garlic and season with salt and pepper. Cook, stirring with a wooden spoon, until the onion has softened, about 5 minutes.
- Add the rice and cook, stirring occasionally, until the kernels start to crackle, about 1 to 2 minutes. Pour a ladleful of broth over the rice and let simmer, stirring constantly, until the rice absorbs the broth and the bottom of the pot is nearly dry. Continue adding broth a little at a time, seasoning occasionally and stirring constantly, until the rice is nearly al dente, about 20 minutes.
- Add the zucchini and continue to cook until the rice is tender on the outside but still has some resistance when you bite into it, about 5 minutes more. (You might not use all of the broth.) Stir in the Parmesan, taste, and season as desired. Serve with additional Parmesan.