Vegetable Risotto

This favorite vegetable risotto is super simple to make and also unforgettably delicious.

Image of Super Simple Weeknight Risotto
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  • Category Title Risotto

  • Cuisine Type Italian

  • Level Simple

Recipe By: Delallo


  • 5 to 6 cups chicken stock
  • 1 carrot, finely minced
  • 1 celery stalk, finely minced
  • 1 small onion, finely minced
  • 1 ½ cups DeLallo Carnaroli Rice
  • ½ cup dry white wine
  • Salt and pepper
  • ½ cup freshly grated Imported Italian Parmigiano-Reggiano Cheese, plus more for serving


  • In a large saucepot, heat stock and keep at a steady simmer.
  • Meanwhile, heat a saucepan over medium heat. Add the carrot, celery and onion and cook until hot, about 3-4 minutes.
  • Add the rice to the saucepan and stir to coat each grain. Once the rice is opaque, about 4 minutes, add the wine and cook until the liquid has been absorbed, about 3 minutes.
  • Add ½ cup of the simmering broth to the saucepan. Stir until almost completely absorbed. Continue to cook the rice by adding the broth one ladle at a time. Stir continuously and allow the broth to be absorbed before adding the next.
  • Continue this process until the rice becomes al dente, or tender and creamy with a firm bite, about 22 minutes total.
  • Remove from heat, stir in the grated cheese and serve. Top with more cheese, if desired.

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