Vegetable Risotto Recipe (Creamy & Easy)

Name: Vegetable Risotto Recipe (Creamy & Easy)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 3 tbsp High Phenolic Extra Virgin Olive Oil; 1 1/2 cups arborio rice; 1 large shallot, finely diced; 2 garlic cloves, minced; 1 bunch asparagus, trimmed and cut into 1-inch pieces; 1 medium zucchini, diced; 1 cup frozen peas, thawed; 1/2 cup dry white wine; 5 cups warm vegetable stock; 1/2 cup grated parmesan cheese; 1 lemon, zested and juiced; 2 tbsp flat-leaf parsley, chopped; to taste sea salt and black pepper; 2 tbsp Ultra High Phenolic Extra Virgin Olive Oil, for finishing

This creamy vegetable risotto folds tender asparagus, sweet peas, and zucchini into arborio rice for a comforting, plant-forward main. A finishing drizzle of fruity, peppery extra virgin olive oil keeps it bright, and the bowl is built on the kind of fresh vegetables a Mediterranean plate is known for.

By Olivea Kitchen | Published June 23, 2026

Jump to Recipe

Prep 15 min

Cook 30 min

Total 45 min

Intermediate

Why We Love This Recipe

We love this vegetable risotto because it is genuinely good for you without trying too hard. It is packed with fresh asparagus, peas, and zucchini, so every bowl carries fiber, vitamin C, folate, and a generous dose of green vegetables, all carried by whole, simple ingredients. It is exactly the kind of plant-forward plate that fits a Mediterranean-diet pattern.

Olive oil is the cornerstone fat of that pattern, and it is where Olivea shines. We cook the base in High Phenolic Extra Virgin Olive Oil, then finish each serving with a raw drizzle of the Ultra High Phenolic. That peppery catch at the back of your throat is the hydroxytyrosol you can taste, the most studied polyphenol in olive oil, and it is highest in a fresh, high-phenolic oil, so a raw finishing drizzle is how the most of it reaches the plate. Olivea is rich in monounsaturated fats, USDA Certified Organic, single-origin from Messinia, Greece, cold-pressed within hours, and developed with Harvard-trained cardiologists. If you are curious about the research on olive-oil polyphenols, Olivea keeps a library of it, and there is more on our science page.

With the spring vegetables, lemon, and a little parmesan for calcium, this is a satisfying meatless dinner that still feels rich. It is a warm, easy way to make a fresh, peppery olive oil the heart of the meal.

View Nutrition Facts

Recipe Success Tips

Pick the right risotto rice.

Arborio, carnaroli, or vialone nano have the high starch content that makes risotto creamy. Carnaroli is a touch more forgiving if you tend to overcook, while arborio is the easiest to find.

Cut vegetables to cook evenly.

Slice asparagus and zucchini into bite-size pieces so they cook in the same window. Add firmer vegetables earlier and quick ones like peas near the end so nothing turns mushy.

Keep your stock warm.

Hold the stock at a low simmer in a separate pot and add it a ladle at a time. Cold stock shocks the pan and stalls the gentle, even cooking that gives risotto its silky body.

Stir, but do not overwork it.

Stir often enough to keep the rice moving and release its starch, but constant aggressive stirring can turn it gluey. You want creamy grains that still hold a tender, al dente bite.

Finish raw with a peppery oil.

Cook the base in High Phenolic Extra Virgin Olive Oil, then drizzle the finished bowls with the Ultra High Phenolic right before serving. Using a fresh, high-phenolic oil raw is how its grassy, peppery flavor and polyphenols reach the plate at their best.

Ingredients

servings

3 tbsp High Phenolic Extra Virgin Olive Oil
1 1/2 cups arborio rice
1 large shallot, finely diced
2 garlic cloves, minced
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 medium zucchini, diced
1 cup frozen peas, thawed
1/2 cup dry white wine
5 cups warm vegetable stock
1/2 cup grated parmesan cheese
1 lemon, zested and juiced
2 tbsp flat-leaf parsley, chopped
to taste sea salt and black pepper
2 tbsp Ultra High Phenolic Extra Virgin Olive Oil, for finishing

Kitchen Tools You'll Need

Wide Heavy Saucepan

Wooden Spoon

Ladle

Chef's Knife

Fine Grater

How to Cook Vegetable Risotto Recipe (Creamy & Easy)

PREP

Trim and cut the asparagus, dice the zucchini, and have the peas thawed. Keep the stock at a low simmer in a separate pot so it is hot when you start ladling.

COOK

Warm 2 tablespoons High Phenolic Extra Virgin Olive Oil in a wide saucepan over medium heat. Its smooth, gentle pepper carries the aromatics evenly. Add the shallot and cook until soft, about 3 minutes, then stir in the garlic for 30 seconds until fragrant.

Add the arborio rice and toast for 1 to 2 minutes, stirring, until the edges look translucent. Pour in the white wine and let it bubble away almost completely.

Add the warm stock one ladle at a time, stirring often and letting each addition absorb before the next. After about 12 minutes, stir in the asparagus and zucchini so they cook through with the rice.

Continue adding stock and stirring for another 6 to 8 minutes, until the rice is creamy and al dente and the vegetables are tender. Stir in the peas in the last 2 minutes.

FINISH

Off the heat, stir in the remaining 1 tablespoon High Phenolic Extra Virgin Olive Oil, the parmesan, lemon zest, lemon juice, and parsley. Taste and adjust salt and pepper.

Spoon into warm bowls and finish each with a drizzle of Ultra High Phenolic Extra Virgin Olive Oil for a bold, grassy, peppery lift over the sweet spring vegetables.

Recipe Notes

Serving Suggestions

Serve as a meatless main or a side alongside roasted fish or chicken. It pairs naturally with our roasted asparagus with lemon, and sits comfortably next to the classic parmesan risotto on a risotto-night menu.

Variations

Switch the vegetables with the seasons: butternut squash and sage in fall, or peas and lemon in spring like our lemon risotto. For a deeper, golden version, borrow the saffron from risotto alla Milanese.

Which Olivea oil to use

Cook the base in the smooth, balanced High Phenolic Extra Virgin Olive Oil, which suits gentle cooking heat. Reserve the bolder Ultra High Phenolic for the raw finishing drizzle, where its peppery character lands directly on the palate.

Make It Vegan

Skip the parmesan or use a plant-based hard cheese, and use vegetable stock. The olive oil and starchy rice still give you a rich, creamy bowl without dairy.

Storage Tips

Leftovers keep in an airtight container for up to 3 days. Reheat gently with a splash of stock to loosen it, then add the finishing drizzle of olive oil after reheating so the flavor stays bright.

Nutrition Facts per Serving

Nutrition Facts

Serving size 1 generous bowl (about 1 1/2 cups)

Calories 470

% Daily Value*

Total Fat 18g23%

Saturated Fat 4g20%

Trans Fat 0g

Unsaturated Fat 13g

Monounsaturated Fat 11g

Polyunsaturated Fat 1.5g

Cholesterol 10mg3%

Sodium 680mg30%

Total Carbohydrate 66g24%

Dietary Fiber 5g18%

Total Sugars 5g

Includes 0g Added Sugars 0%

Protein 13g26%

Vitamin A 95mcg11%

Vitamin C 22mg24%

Vitamin D 0mcg0%

Calcium 170mg13%

Iron 3mg17%

Potassium 560mg12%

* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

Cooking with a fresh, high-phenolic olive oil and finishing raw is a delicious way to put olive polyphenols at the center of a plant-forward dinner. For an easy daily habit on the days you are not making risotto, the Olivea Hydroxytyrosol Supplement offers a convenient, no-cook dose of olive polyphenols.

Olivea Hydroxytyrosol Supplement

$40.00

Add to Cart

Frequently Asked Questions

What vegetables are best in vegetable risotto?

Spring vegetables like asparagus, peas, and zucchini are classic, but mushrooms, butternut squash, and spinach all work beautifully. Add firmer vegetables earlier and tender ones near the end so each cooks just right.

Can I make vegetable risotto vegan?

Yes. Use vegetable stock and either skip the parmesan or swap in a plant-based hard cheese. The starchy rice and olive oil still give you a rich, creamy result.

What rice is best for risotto?

Use a high-starch short-grain rice such as arborio, carnaroli, or vialone nano. That starch is what makes risotto creamy without any added cream.

Is vegetable risotto healthy?

It is a plant-forward, fiber-rich dish that fits a Mediterranean-diet pattern. The vegetables bring vitamins and fiber, and the extra virgin olive oil adds monounsaturated fats and polyphenols, especially when drizzled on raw at the end.

Which olive oil should I use for vegetable risotto?

Cook the base in a smooth High Phenolic Extra Virgin Olive Oil suited to gentle heat, then finish with a fresh, peppery Ultra High Phenolic drizzle. A high-phenolic oil used raw adds a grassy, peppery flavor that lifts the vegetables.

Do I have to stir risotto constantly?

No. Frequent stirring helps release starch, but you do not need to stir nonstop. Add warm stock a ladle at a time and stir often, letting each addition absorb before the next.

Can I make risotto ahead of time?

You can par-cook it to about 75 percent, spread it to cool, then finish with hot stock just before serving. This is a great trick for entertaining so you are not at the stove with guests.

How do I reheat leftover risotto?

Warm it gently on the stovetop with a splash of stock or water, stirring until creamy again. Add a fresh drizzle of olive oil afterward to brighten the flavor.

Is vegetable risotto gluten-free?

Yes, rice risotto is naturally gluten-free as long as your stock and any added ingredients are gluten-free. Check labels on packaged stock to be sure.