Oven-Roasted Vegetable Risotto with Parmesan

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A velvety risotto cooked with seasonal roasted vegetables and finished with Parmesan for a hearty Italian vegetarian meal. This Italian-inspired vegetarian recipe, ready in about 50 minutes, pairs Arborio rice, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 1/2 cups Arborio rice
• 1 medium, diced 1/2-inch zucchini
• 1 medium, diced 1/2-inch red bell pepper
• 1 small, diced 1/2-inch eggplant
• 4 tbsp, divided olive oil
• 1 small, finely chopped onion
• 3, minced garlic cloves
• 4 cups, warmed vegetable broth
• 1/2 cup dry white wine
• 3/4 cup, freshly grated Parmesan cheese
• 2 tbsp, chopped fresh basil
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 medium diced zucchini, 1 medium diced red bell pepper, and 1 small diced eggplant with 2 tbsp olive oil, 1 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until tender and caramelized.
2. Step 2: Meanwhile, heat remaining 2 tbsp olive oil in a large oven-safe skillet over medium heat. Add 1 small finely chopped onion and sauté for 4 minutes until translucent.
3. Step 3: Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
4. Step 4: Stir in 1 1/2 cups Arborio rice and cook, stirring constantly, for 2 minutes to toast the rice.
5. Step 5: Pour in 1/2 cup dry white wine and stir until mostly absorbed.
6. Step 6: Begin adding 4 cups warmed vegetable broth, 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next, about 18 minutes total.
7. Step 7: Stir in the roasted vegetables, 3/4 cup freshly grated Parmesan cheese, 2 tbsp chopped fresh basil, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Mix gently until creamy and heated through.
8. Step 8: Remove from heat and let rest for 2 minutes before serving.