Hidden Veggie Risotto

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Creamy arborio rice infused with finely blended vegetables that disappear into the dish, leaving only their flavor. This italian-inspired one pot ready in about 42 minutes pairs arborio rice, carrots, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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, finely diced carrots
• 1/2 cup, finely diced zucchini
• 1/2 cup, finely diced onion
• 4 cups vegetable broth
• 1/2 cup, finely grated parmesan cheese
• 2 tablespoons butter
• 1/2 teaspoon salt

Instructions

1. Step 1: Heat 2 tablespoons butter in a large saucepan over medium heat. Add 1/2 cup finely diced carrots, 1/2 cup finely diced zucchini, and 1/2 cup finely diced onion, sautéing for 5 minutes until vegetables are softened and translucent but not browned.
2. Step 2: Stir in 1.5 cups arborio rice, coating each grain with butter, and cook for 2 minutes until rice edges become slightly translucent.
3. Step 3: Gradually add 4 cups vegetable broth, one ladle at a time, stirring constantly until each addition is absorbed before adding more. Continue until rice is tender and creamy, about 18-20 minutes, adding salt halfway through.
4. Step 4: Remove from heat and stir in 1/2 cup grated parmesan cheese until melted and fully incorporated, creating a smooth, hidden-veggie texture.