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  • 1 teaspoon olive oil
  • 2 medium shallots
  • 1/2 teaspoon salt
  • 3 medium carrots, cut into julienne strips
  • 1 cup Arborio rice
  • 1/4 cup dry white wine
  • 3 cups vegetable broth, heated
  • 2 cups broccoli florets
  • 1 cup green peas (frozen works fine)
  • 1 medium zucchini, cut into julienne strips
  • 3 tablespoons finely grated Parmigiano Reggiano cheese


  1. Heat oil in a large saucepan. Add shallots, carrots and salt and cook over medium heat until crisp-tender, about 5 minutes. Stir in rice and cook, stirring constantly, until rice begins to brown, about 3 minutes. Add wine and 1/2 cup broth and cook over medium-low heat, uncovered, stirring occasionally, until liquid is absorbed. Continue cooking and stirring, adding 1/2 cup broth at a time and making sure most of the liquid is absorbed before adding more. With the last addition of broth, add broccoli, peas and zucchini. Cook until risotto is creamy and vegetables are crisp-tender. The total amount of cooking time after adding the rice is about 40 minutes. Serve with Parmigiano Reggiano cheese.

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The recipe was originally published as Risotto with Broccoli, Peas, Zucchini and Carrots on

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