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Garden Vegetable Risotto

Gluten-Free, Fresh & Delicious: Garden Vegetable Risotto

By Vanessa Maltin,
NFCA Director of Programming & Communications


  • 6 tablespoons olive oil
  • 1 cup yellow onion, diced
  • 2 cloves fresh garlic, minced
  • 1 1/2 cups Arborio rice
  • 3 cups vegetable stock
  • 1 cup button mushrooms, sliced
  • 1 cup zucchini, diced
  • 1 cup yellow squash, diced
  • 1 cup green peas
  • 2 carrots, peeled and cut into thin strips
  • 2 cups dry white wine
  • 2 cups grated parmesan cheese
  • Salt, to taste
  • Pepper, to taste

In medium-sized saucepan heat 3 tablespoons of olive oil. Sauté onions and garlic in oil until they begin to brown. Add rice and remaining olive oil and allow to brown for 2-3 minutes, stirring constantly.

Slowly add vegetable stock one cup at a time and allow liquid to absorb before adding more. After adding 3 cups of vegetable stock, add in mushrooms, zucchini, squash, peas and carrots.

Add in white wine gradually, allowing time for liquid to absorb. After adding second cup of white wine, add parmesan cheese. Allow cheese to melt for about two minutes. Add salt and pepper to taste. Once cheese is fully melted and liquid is absorbed, remove from heat. Allow to cool for 2-3 minutes before serving.

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