Herb-Infused Vegetable Risotto

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A creamy risotto made with seasonal vegetables and fresh herbs. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs arborio rice, chopped shallot, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 cups arborio rice
• 1/2 cup chopped shallot
• 2 cloves minced garlic
• 1/2 cup white wine
• 4 cups vegetable broth
• 1 cup diced zucchini
• 1/4 cup chopped fresh basil
• 2 tbsp chopped fresh parsley
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Step 1: Heat 2 tbsp butter in a large saucepan over medium heat. Add 1/2 cup chopped shallot and 2 minced garlic cloves, sautéing for 3 minutes until softened but not browned.
2. Step 2: Add 1.5 cups arborio rice to the shallot mixture, stirring constantly for 1 minute to coat the rice. Pour in 1/2 cup white wine and cook, stirring frequently, until the wine evaporates (about 2 minutes).
3. Step 3: Add 1 cup diced zucchini to the rice mixture, then begin adding 4 cups vegetable broth, one ladleful (about 1/2 cup) at a time. Stir constantly and allow each addition to be absorbed before adding the next, cooking for 18-20 minutes until rice is creamy and al dente.
4. Step 4: Stir in 1/4 cup chopped fresh basil, 2 tbsp chopped fresh parsley, 1/2 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Cook for 1 more minute until cheese is melted and rice is creamy.
5. Step 5: Taste and adjust seasoning if needed. The risotto should be creamy but not soupy, with rice that has a slight bite in the center. Serve immediately.