Market-Fresh Seasonal Vegetable Risotto

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

Creamy risotto built around the freshest seasonal vegetables picked from the market. This Italian-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs arborio rice, vegetable stock, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 cup arborio rice
• 4 cups, warm vegetable stock
• 1 small, finely diced yellow onion
• 3 minced garlic cloves
• 1 medium, diced into 1/2-inch cubes zucchini
• 1 cup halved cherry tomatoes
• 1/4 cup chopped fresh basil leaves
• 3 tbsp olive oil
• 1/2 cup freshly grated parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large saucepan, heat 2 tbsp olive oil over medium heat. Add 1 small diced yellow onion and sauté for 4-5 minutes until translucent and fragrant. Add 3 minced garlic cloves and cook for 1 minute more.
2. Step 2: Stir in 1 cup arborio rice and cook, stirring constantly, for 2 minutes until the edges of the grains become translucent.
3. Step 3: Add 1/2 cup warm vegetable stock and stir until mostly absorbed. Continue adding the stock 1/2 cup at a time, stirring frequently, until the rice is tender but still slightly firm to the bite, about 18-20 minutes.
4. Step 4: Meanwhile, in a separate skillet, heat 1 tbsp olive oil over medium heat. Add 1 medium diced zucchini and cook for 4 minutes until tender but still bright. Stir in 1 cup halved cherry tomatoes and cook for another 2 minutes.
5. Step 5: When the risotto is almost done, fold in the sautéed vegetables, 1/4 cup chopped fresh basil, 1/2 cup freshly grated parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper. Stir gently for 1-2 minutes until the cheese melts and the mixture is creamy. Serve warm.