Risotto with Zucchini Carrots and Parmesan
Transform your weeknight dinners with this creamy Risotto with Zucchini, Carrots, and Parmesan, a hearty and flavorful dish that brings together simple ingredients for a truly elegant meal. Made with delicate Arborio rice, sautéed zucchini and sweet grated carrots, and finished with a generous helping of freshly grated Parmesan, this recipe is a delightful balance of rich, creamy textures and fresh garden flavors. Perfectly cooked with a touch of white wine and warm vegetable broth, this risotto is a comforting yet sophisticated option for vegetarians and dinner enthusiasts alike. Ready in just 45 minutes, it’s an irresistible one-pot dish that’s as satisfying to prepare as it is to eat. Serve it topped with freshly chopped parsley for a vibrant garnish that completes this restaurant-quality meal from the comfort of your own kitchen!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 medium Zucchini, diced
- 1 medium Carrot, grated
- 5 cups Vegetable broth (warm)
- 0.5 cups Dry white wine
- 0.75 cups Parmesan cheese, grated
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Warm the vegetable broth in a saucepan over low heat and keep it warm throughout the cooking process.
In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the garlic and cook for an additional minute until fragrant.
Add the Arborio rice to the skillet and toast it lightly, stirring constantly, for 2-3 minutes until the edges of the grains look slightly translucent.
Pour in the white wine and stir until it is mostly absorbed by the rice.
Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Repeat this process until the rice is tender and creamy, about 20-25 minutes.
While the risotto is cooking, heat a small pan with the remaining tablespoon of butter and sauté the diced zucchini and grated carrot for 5-6 minutes until softened. Set aside.
When the risotto is almost ready, stir in the sautéed zucchini and carrots, ensuring they are evenly distributed.
Remove the risotto from heat and stir in the grated Parmesan cheese. Adjust the seasoning with salt and black pepper to taste.
Cover the pot and let the risotto sit for 2 minutes to allow the flavors to meld together.
Serve the risotto immediately, garnished with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
1362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 6987 mg | 304% | |
| Total Carbohydrate | 125.1 g | 45% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 19.2 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 866 mg | 67% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1859 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
