Risotto with Vegetables

Total Time:
40 min
20 min
20 min

6 servings

  • 1 tablespoon olive oil
  • 1 onion, diced
  • Salt
  • 1 cup carnaroli rice
  • 1 cup white wine
  • 2 cups vegetable stock or chicken stock
  • 6 ounces zucchini, diced
  • 6 ounces red bell pepper, diced
  • 6 ounces yellow bell pepper, diced
  • 1 tomato, diced
  • Garnish:
  • Fresh basil
  • Cherry tomatoes
  • Using a heavy sauce pot, heat the olive oil and saute the onions until translucent, approximately 2 to 3 minutes. Season with salt.

  • Add the rice and toast for another minute. Add the white wine and vegetable stock and stir until a creamy consistency. Allow rice to cook for 15 minutes until rich and creamy.

  • Once rice is cooked, add the zucchini, peppers, and tomato and mix well.

  • To serve, place on large platter and garnish with basil leaves and cherry tomatoes.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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    Recipe courtesy of Food Network Kitchen