There are few dishes as soul-soothing as a perfectly creamy, decadent risotto. Forget the rumors that it’s difficult to make—this recipe is your guide to creating a restaurant-worthy meal right in your own kitchen! We’re loading this classic Italian dish with a garden’s worth of fresh vegetables like mushrooms, zucchini, and carrots, then adding a protein-packed punch with creamy cannellini beans. The constant, meditative stirring is part of the magic, releasing the starches from the Arborio rice to create that signature velvety texture. Grab a glass of wine, put on some music, and get ready to fall in love with your new favorite comfort food.
Ingredients
• 3 cups / 720 ml vegetable broth
• 2 cups / 150 g sliced fresh mushrooms
• 1/2 cup / 75 g chopped onion
• 2 cloves garlic, minced
• 2 tablespoons / 30 ml olive oil
• 1 cup / 200 g uncooked Arborio rice
• 1 cup / 150 g finely chopped zucchini
• 1 cup / 130 g finely chopped carrots
• 1 15-ounce / 425 g can cannellini beans or pinto beans, rinsed and drained
• 1/2 cup / 50 g finely shredded Parmesan cheese, plus more for serving
• 2 tablespoons / 8 g snipped fresh Italian parsley
Instructions
1. In a medium saucepan, bring the vegetable broth to a boil. Reduce the heat to low to keep it at a gentle simmer while you work.
2. In a separate large saucepan or Dutch oven, heat the olive oil over medium heat. Add the mushrooms, onion, and garlic, and cook for about 5 minutes, stirring occasionally, until the onion has softened.
3. Add the uncooked Arborio rice to the saucepan. Cook and stir for about 5 minutes, toasting the grains until they become slightly translucent at the edges and smell nutty.
4. Pour in 1 cup of the warm broth, stirring constantly until the liquid is almost completely absorbed by the rice.
5. Add another 1/2 cup of broth along with the chopped zucchini and carrots. Continue stirring constantly until the broth is absorbed.
6. Continue adding the remaining broth, about 1/2 cup at a time, waiting for each addition to be absorbed before adding the next. This entire process of stirring and adding broth should take about 20 minutes. The rice should be creamy and cooked al dente (tender with a slight bite).
7. Stir in the rinsed and drained beans and the 1/2 cup of Parmesan cheese. Cook for another minute until everything is heated through and the cheese is melted.
8. Serve immediately, garnished with fresh parsley and an extra sprinkle of Parmesan cheese, if desired.
Nutritional Information
• PER SERVING: 340 calories, 11 g total fat (3 g saturated fat), 9 mg cholesterol, 1,074 mg sodium, 53 g carbohydrates, 7 g fiber, 15 g protein.
Pro Tips
• for Perfect Risotto
• Always use warm broth. Adding cold liquid to the hot pan will shock the rice and disrupt the cooking process, making it much harder to achieve a creamy texture.
• Don’t rinse your Arborio rice! The powdery starch on the outside of the grains is essential for creating the classic, velvety sauce of a good risotto.
• Cook to al dente. The perfect risotto is tender but still has a slight chew or bite in the center of each grain. It will continue to soften slightly from residual heat after serving.
• Feel free to customize the vegetables. This recipe is a great base for seasonal swaps. Try adding asparagus tips in the spring or diced butternut squash in the fall during the last 10 minutes of cooking.
FAQ
Q: Can I make this vegetable risotto vegan
A: Yes, you can easily make this risotto vegan. Replace the Parmesan cheese with a high-quality vegan Parmesan alternative or 2-3 tablespoons of nutritional yeast for a cheesy, savory flavor. Also, ensure your vegetable broth is certified vegan.
Q: Is this vegetarian risotto a good source of protein
A: Absolutely. The cannellini beans add a significant protein boost, making this a well-rounded vegetarian meal with about 15 grams of protein per serving. For even more protein, you could add a cup of cooked edamame or chickpeas.
Q: Is Parmesan cheese always vegetarian
A: Traditional Parmesan cheese (Parmigiano-Reggiano) is made with animal rennet and is not strictly vegetarian. To keep this dish vegetarian, look for a hard cheese specifically labeled ‘vegetarian’ or ‘made with microbial/vegetable rennet’ at your grocery store.
Q: How do I store and reheat leftover risotto
A: Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of vegetable broth or water to a saucepan over medium-low heat. Add the risotto and stir gently until it’s warmed through and has regained some of its creamy texture.
