Vegetable Risotto


  • 1 1/2 cups uncooked Arborio Rice
  • 2 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1/2 cup onion, chopped
  • 1/3 cup celery, finely diced
  • 1/3 cup carrot, finely diced
  • 1/2 teaspoon salt (or to taste)
  • 1 medium zucchini, diced
  • 5 cups vegetable broth, heated
  • 3/4 cup frozen peas, thawed
  • 1/3 cup Parmesan cheese


  • Combine 1 tablespoon butter and the olive oil in a large heavy saucepan. Add onions and cook until golden. Add celery and carrots; cook for 2-3 minutes.
  • Add salt and rice, stirring to coat. Add 1 cup of vegetable broth at a time (cooking and stirring until absorbed before adding the next cup).
  • Add peas and zucchini with the last cup of liquid. Cook and stir until last cup of liquid is absorbed. Rice should be tender yet firm with a creamy sauce.
  • Remove from heat; stir in remaining tablespoon butter and Parmesan cheese.