Jul 14 2026
Restaurants›Six Thirteen›Vegetable Risotto Recipe

Vegetable Risotto Recipe

Inspired by Six Thirteen
Time45m
Serves4

Bell Pepper, Mushroom, Onion, Carrot, Zucchini

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Ingredients

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Vegetables

Grains

Liquids

Dairy

Seasonings

Method

Preparation

  1. 1

    Chop the Vegetables

    Dice the bell pepper, onion, carrot, and zucchini into small pieces. Slice the mushrooms.

  2. 2

    Mince the Garlic

    Peel and finely mince the garlic cloves.

Cooking

  1. 3

    Sauté the Vegetables

    In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the garlic and cook for another minute until fragrant.

  2. 4

    Add Remaining Vegetables

    Add the bell pepper, carrot, zucchini, and mushrooms to the pot. Sauté for about 5-7 minutes until they begin to soften.

  3. 5

    Toast the Rice

    Stir in the Arborio rice, allowing it to toast for 1-2 minutes, stirring frequently until slightly translucent.

  4. 6

    Deglaze with Wine

    Pour in the white wine, stirring continuously until the wine is mostly absorbed by the rice.

  5. 7

    Add Broth Gradually

    Begin adding the vegetable broth, one ladle at a time. Stir gently and allow the broth to be absorbed before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

  6. 8

    Finish the Risotto

    Once the rice is cooked, remove the pot from heat. Stir in the butter, Parmesan cheese, and season with salt and black pepper to taste.

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