Vegetable Risotto

Arborio rice is a short-grain rice. It has more starch than long-grain, which is why it’s used in creamy risotto.

Serves: 4Hands-on: 35 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 4 cups fat-free vegetable broth
  • 2 Tbsp. butter
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1 cup Arborio rice
  • ¼ tsp. salt
  • ⅛ tsp. ground white pepper
  • 1 cup chopped zucchini
  • ⅓ cup minced flat-leaf parsley
  • ¼ cup grated Parmesan cheese


  • In a medium saucepan, place broth and heat over low heat. Melt 1 tablespoon butter in large skillet over medium heat. Add onion and garlic and sauté until softened, about 6 minutes. Add rice, salt, and pepper and stir to coat.
  • Reduce heat to low and add ½ cup broth at a time, stirring frequently, until absorbed. Continue adding broth, ½ cup at a time, cooking and stirring until absorbed.
  • When last ½ cup of broth is added, stir in zucchini; cook and stir for 6 minutes. Risotto is done when rice is still slightly firm in the center and mixture is creamy. Add the parsley, Parmesan, and remaining 1 tablespoon butter and stir gently; serve immediately.