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Mixed Vegetable Risotto Recipe


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Mixed Vegetable Risotto Recipe 1 Picture


  • 1 cup arborio (risotto) rice
  • 4-5 cups vegetable stock
  • 3 tbl butter
  • 1/2 cup white wine
  • 1/2 cup yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tbl olive oil
  • 2 zucchini, quartered lengthwise and sliced
  • 1 small eggplant, diced
  • 1/2 cup red onion, minced
  • 2 tomatoes, quartered and thinly sliced
  • 1/2 cup parmesan cheese
  • 1 tbl cold Southern Swiss butter
  • 1/4 cup fresh chopped parsley
  • 1 tsp fresh thyme leaves
  • salt and pepper


Adapted from


Step 1

Heat olive oil in a skillet and sauté the zucchini, eggplant, and red onion until tender, about 7-10 minutes. Season with salt and pepper and remove from heat and cover to reserve warm.

Heat vegetable stock to a boil, then reduce heat to a low simmer and reserve. Meanwhile heat butter over medium heat until bubbling. Add the garlic and yellow onion and sauté until translucent but not browned. Add the arborio rice and stir, sautéing for about 3 minutes to lightly toast the rice. Add the wine and stir to deglaze. Reduce until the pan is almost dry, then add a couple of ladles of stock and stir. Stir the risotto constantly, adding stock a ladle at a time as the liquid reduces down. Continue to stir for the duration of the cook until the rice is al dente and is creamy but not too wet. Turn off heat. Add the parmesan cheese and cold butter and stir well to combine. Mix in the sautéed vegetables, the fresh tomatoes, thyme, and some of the parsley. Season with salt and pepper to taste and serve immediately. Garnish with fresh parsley.

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