Vegetable Risotto

Vegetable Risotto

Vegetable Risotto


Makes 4 to 6 servings


2 tablespoons olive oil, divided
1 medium zucchini, cubed
1 medium yellow summer squash, cubed
1 cup sliced shiitake mushrooms
1 cup chopped onions
1 clove garlic, minced
6 plum tomatoes, quartered and seeded
1 teaspoon dried oregano
3 cups vegetable stock
3/4 cup arborio rice
1/4 cup grated Parmesan cheese
Salt and black pepper
1/2 cup frozen peas, thawed


  1. Heat 1 tablespoon oil in large saucepan over medium heat until hot. Add zucchini and summer squash; cook and stir 5 minutes or until crisp-tender. Place in medium bowl; set aside.
  2. Add mushrooms, onions and garlic to saucepan; cook and stir 5 minutes or until tender. Add tomatoes and oregano; cook and stir 2 to 3 minutes or until tomatoes are soft. Place in bowl with zucchini mixture. Wipe saucepan clean with paper towels.
  3. Place stock in small saucepan; bring to a boil over medium heat. Reduce heat to medium-low to keep stock hot, but not boiling.
  4. Meanwhile, heat remaining 1 tablespoon oil in saucepan over medium heat until hot. Add rice; cook and stir 2 minutes.
  5. Using a ladle or measuring cup, add 3/4 cup stock to rice. Reduce heat to medium-low, maintaining a simmer. Cook and stir until rice has absorbed stock. Repeat, adding stock 3 more times, cooking and stirring until rice has absorbed stock. (Total cooking time of rice will be about 20 to 25 minutes.)
  6. Stir cheese into rice mixture. Season to taste with salt and pepper. Stir in reserved vegetables and peas; cook until heated through. Serve immediately. Garnish as desired.

Nutritional Information

Calories 334
Calories from Fat 24 %
Total Fat 9 g
Saturated Fat 2 g
Cholesterol 4 mg
Carbohydrate 56 g
Fiber 7 g
Protein 9 g
Sodium 752 mg

Dietary Exchange

Starch 3
Vegetable 2
Fat 1-1/2

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