Summer Vegetable Risotto

This Summer Vegetable Risotto is a wonderfully delicious and creamy rice dish that is easy enough to prepare for weeknight meals but would also shine for a dinner party or holiday.

I've made this creamy risotto dinner a meatless dinner entree but if you want to pair with a protein, my favorites are risotto topped with a crispy chicken cutlet or boneless pork chop made in the air fryer.

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Prepared vegetable risotto on a white dinner plate. It sits upon a brown and white checkered towel and there is a fork to the left of the plate.

Risotto is actually easy to make. People tend to think it is difficult because it can be a little time consuming. It is definitely not a set and forget kind of dish. You have to stir - a lot! But if you can stir, you can prepare risotto!

If you don't have time to be stirring and standing at the stove for 25 minutes then you might want to try my Instant Pot Risotto. I'm a little torn on this one. It is absolutely fabulous and crazy easy but my heart lies with a stovetop risotto. Don't get me wrong though, the Instant Pot version comes out pretty darn great!

📋Ingredients

Rice - arborio rice
Pantry items - olive oil, salt, pepper, vegetable stock
Cheese - grated parmesan cheese
Produce - onion, fennel, peas, summer squash
White wine - dry white wine - wine is optional

Arborio rice is a non-negotiable for me. It works the best for risotto. Without arborio rice, you will not get the creamy texture of a true risotto. Long grain white rice simply doesn't work as well.

My favorite time of year to make this summer vegetable risotto is summer obviously. I love to grab my vegetables at the farmer's market. However, feel free to change out the vegetables to whatever is in season for you during whatever season you'd like to prepare this creamy risotto dinner.

Another great flavor profile would be a mushroom based risotto like this Chanterelle Risotto. I do love a good mushroom dish!

Boy holding a giant bulb of fennel outdoors.

🔪Instructions

Detailed instructions in the recipe card, This is just a quick rundown to give you an idea of how to make risotto.

First: You'll start by cooking the vegetables just until tender crisp, or until you get a consistency you like in your vegetables. I like mine to have a little crunch to them.

Second: Soften the onion with butter and oil and then add the rice and stir it to coat in the butter and oil. Deglaze with the wine if you are using the wine.

Third: Start stirring in warm stock, one cup at a time. When the stock looks absorbed into the rice, that is when you add more. And repeat. This whole process should take about 20 to 25 minutes.

Fourth: Once the risotto is looking creamy and the rice is tender but not mushy, stir in the prepared vegetables and the cheese. If you want to get naughty, add a little more butter.

❓F.A.Q.

What kind of rice can I use for risotto?

Arborio is the best choice. Arborio is high in starch which lends to a creamy result.

What goes well with risotto?

Risotto is a great entree but if you'd like a protein with it, chicken, pork and scallops are a favorite.

Printable Recipe Card

Aerial view of prepared vegetable risotto in a white square dish.

foodyschmoody

A creamy traditional risotto adorned with summer vegetables that are cooked just until tender-crisp. Parmesan cheese is the perfect finishing touch for this meatless entree.

5 from 1 vote

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course dinner

Cuisine American, Italian

Servings

Calories 409 kcal

Ingredients

2 Tablespoons olive oil divided
1 fennel chopped
2 Cloves garlic minced
1 Cup fresh peas
1 summer squash chopped
Pinch of salt
1 Tablespoon butter
1 Cup diced sweet onion
1 Cup arborio rice
½ Teaspoon cracked black pepper
32 Ounces vegetable stock warmed
¼ Cup dry white wine optional
½ Cup parmesan cheese grated

Instructions

Place all stock in a pan/pot and heat to a low simmer. Adjust the heat so the stock stays warm.
Heat 1 tablespoon of olive oil in saute pan over medium heat. Add fennel, peas and squash. Season vegetables with salt. Cook 5 min, stirring occasionally, until tender but still crisp. Add garlic and cook 2 min more. Set aside. *See Note 1
Place butter and olive oil in a large skillet over medium/high heat. When butter is melted add onion and cook just until soft, about 3 to 4 minutes. Stir in the rice and cook 2 min more, stirring to coat. Season with black pepper. If using wine, add the wine to the pan now and stir. Cook until most of the wine is absorbed, about 3 minutes. If not using wine, skip to next step.
Add 1 ladle of warm stock to rice mixture and stir, reduce heat to medium.
When stock is just about absorbed, stir in another ladle of stock. Continue this process until rice is tender (but still firm in the center), about 20 to 25 minutes. You may or may not use all of the stock.
Remove from heat and stir vegetable mixture into rice and then the parmesan cheese. If desired, you can also stir in another tablespoon of butter to add a little more richness. Serve warm.
Optional: Garnish with fennel fronds.

Notes

NOTE 1: If you prefer the vegetables to be soft rather than tender-crisp, add 2 tablespoons of stock to vegetables and cook 5 additional minutes.

Nutrition

Calories: 409kcalCarbohydrates: 58gProtein: 11gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 16mgSodium: 1168mgPotassium: 574mgFiber: 6gSugar: 10gVitamin A: 1122IUVitamin C: 32mgCalcium: 208mgIron: 4mg

Keyword meatless meal, summer, vegetarian

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Summer Vegetable Risotto

📋Ingredients

🔪Instructions

❓F.A.Q.

Printable Recipe Card