You are here: Home » Recipes » Risotto with Broccoli, Peas, Zucchini and Carrots Risotto with Broccoli, Peas, Zucchini and Carrots Recipe by RelishKitchen Tested Yield 3 servings Prep 10 minutes Cook 45 minutes Bursting with great vegetable flavors, the creamy vegetarian risotto makes a great spring dinner. Jill Melton PrintEmail Ingredients 1 teaspoon olive oil2 medium shallots1/2 teaspoon salt3 medium carrots, cut into julienne strips1 cup Arborio rice1/4 cup dry white wine3 cups vegetable broth, heated2 cups broccoli florets1 cup green peas (frozen works fine)1 medium zucchini, cut into julienne strips3 tablespoons finely grated Parmigiano Reggiano cheese Instructions Heat oil in a large saucepan. Add shallots, carrots and salt and cook over medium heat until crisp-tender, about 5 minutes. Stir in rice and cook, stirring constantly, until rice begins to brown, about 3 minutes. Add wine and 1/2 cup broth and cook over medium-low heat, uncovered, stirring occasionally, until liquid is absorbed. Continue cooking and stirring, adding 1/2 cup broth at a time and making sure most of the liquid is absorbed before adding more. With the last addition of broth, add broccoli, peas and zucchini. Cook until risotto is creamy and vegetables are crisp-tender. The total amount of cooking time after adding the rice is about 40 minutes. Serve with Parmigiano Reggiano cheese.