Jul 14 2026
Restaurants›Black Sheep Burgers and Shakes›Vegetable Risotto Recipe

Vegetable Risotto Recipe

Inspired by Black Sheep Burgers and Shakes
Time40m
Serves4

Creamy risotto with seasonal vegetables

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Ingredients

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Grains

Vegetables

Liquids

Dairy

Herbs & Spices

Method

Preparation

  1. 1

    Prepare the Broth

    In a saucepan, heat the vegetable broth over medium heat until it is warm but not boiling. Keep it warm on low heat throughout the cooking process.

  2. 2

    Chop the Vegetables

    While the broth is warming, chop the onion, garlic, carrot, zucchini, and bell pepper into small, even pieces for uniform cooking.

Cooking

  1. 3

    Sauté the Aromatics

    In a large pan or skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent (about 3-4 minutes).

  2. 4

    Cook the Vegetables

    Add the diced carrot, zucchini, and bell pepper to the pan. Cook for another 5-7 minutes until the vegetables are softened.

  3. 5

    Toast the Rice

    Add the Arborio rice to the pan, stirring to coat the rice with the oil and vegetables. Cook for about 2 minutes until the rice is slightly translucent.

  4. 6

    Add Wine (Optional)

    If using, pour in the white wine and cook until it has mostly evaporated, stirring occasionally.

  5. 7

    Add Broth Gradually

    Begin adding the warm vegetable broth, one ladleful (about 1 cup) at a time, to the rice. Stir frequently and wait until the liquid is mostly absorbed before adding more broth. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

  6. 8

    Incorporate Peas and Cheese

    When the rice is nearly done, stir in the peas and cook for an additional 2-3 minutes. Remove the pan from the heat and stir in the grated Parmesan cheese and butter until melted.

  7. 9

    Season and Serve

    Season the risotto with salt and black pepper to taste. Garnish with chopped fresh parsley before serving.

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