Can I make risotto ahead of time?

Yes, risotto can be made ahead of time, but it’s best served fresh. If prepping in advance, cook it about 75% of the way (just before it becomes fully tender), then cool and refrigerate. When ready to serve, reheat with a bit of broth until it reaches a creamy, finished consistency. This partial cooking method helps avoid overcooked rice while still allowing you to get ahead on prep.

Can I use a different kind of rice?

For best results, arborio rice is the preferred choice because of its high starch content. However, carnaroli or vialone nano rice are also excellent risotto varieties if you can find them. Long-grain or jasmine rice won’t create the same creamy texture, so they’re not recommended for traditional risotto. If needed, try pearled barley for a twist — it won’t be the same, but still tasty!

Can I add other vegetables to the risotto?

Absolutely! Risotto is a great base for a variety of vegetables. Seasonal options like mushrooms, zucchini, leeks, or spinach work beautifully here. Just be sure to chop them small and cook them to the right tenderness so that they blend well with the creamy texture of the rice without overwhelming it.

Vegetable Risotto

Description

This Vegetable Risotto is rich and creamy, loaded with tender vegetables and perfectly cooked arborio rice, all brought together with creamy Parmesan and a swirl of olive oil. It’s the kind of dish that feels a little fancy but is totally approachable for a weeknight dinner. Whether you're serving it as a cozy main or a stunning side, this risotto is always a crowd-pleaser.

Ingredients

Scale

1/4 cup extra virgin olive oil
1 medium carrot, finely diced
1 small red onion, finely diced
1/4 cup broccoli florets, finely diced
1/4 cup frozen peas
1/4 cup frozen corn
2 cloves garlic, minced
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups arborio rice
¼ cup dry white wine
5 to 6 cups vegetable broth
¼ cup Parmesan cheese, grated

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Instructions

Heat oil in a large skillet over medium-high heat until it sizzles, about 2 minutes. Add carrots, onion and broccoli. Sauté until tender, about 2-3 minutes.
Add frozen peas, corn, garlic, Italian seasoning, salt and pepper. Stir well to combine evenly.
Add rice and toast for 1-2 minutes, stirring constantly.
Add wine, stirring constantly until almost all the liquid has absorbed, about 3-4 minutes.
Add one cup of broth and keep stirring so that the rice doesn't stick to the pan. Cook until almost all the liquid is absorbed.
Repeat adding broth, one cup at a time, until all the broth has been added and absorbed, about 20 minutes. The rice should be cooked al dente. Repeat with more broth if needed (if the risotto is too dry).
Turn off the heat and add parmesan cheese. Stir well until creamy. The risotto should have a similar consistency of thick porridge.
Serve immediately.

Notes

How to store: Store leftover risotto in an airtight container in the refrigerator for up to 3 days. It will thicken as it cools, so expect a less creamy texture when reheated unless you refresh it with liquid.

How to reheat: Reheat on the stovetop over low heat, adding a splash of broth, milk, or water to loosen the texture. Stir frequently until warmed through. You can also microwave it in short bursts, stirring in between and adding liquid to help restore creaminess.

How to freeze: Although risotto is best enjoyed fresh, you can freeze it if needed. Let it cool completely, then transfer to a freezer-safe container or zip-top bag, removing as much air as possible. Freeze for up to 1 month. Thaw in the refrigerator overnight, then reheat gently on the stove with added broth or water to bring back its creamy consistency. Note that the texture may be slightly less silky after freezing, but it will still be delicious.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Rice
Method: Stovetop
Cuisine: Italian