Zucchini-Red Pepper Risotto

Zucchini-Red Pepper Risotto


  • 4 cups chicken broth
  • 3 Tbsp. unsalted butter
  • ½ onion, diced
  • 1 ⅓ cups Arborio rice
  • 2/3 cup dry white wine or dry vermouth
  • 1 small zucchini, julienned
  • 6 oz. jarred fire-roasted red peppers
  • 2/3 cup freshly grated parmesan (go for the good stuff in this recipe)


  1. Put chicken broth or Vegetable broth in a saucepan, cover, and bring to a rapid simmer over medium high heat.
  2. Melt 2 Tbsp. butter over medium high heat in the largest high-sided sauté pan you have, or in a Dutch oven. When beginning to foam, add onion and cook 3-4 minutes, until softened but not brown.
  3. Add rice and toast, stirring constantly, for about 2 minutes.
  4. Add the wine and cook, stirring constantly, until wine is almost fully absorbed.
  5. Add two ladle-fuls of hot broth, just enough to cover the rice. Cook, stirring frequently, until broth is nearly absorbed. Continue to add broth in small batches and to cook, stirring frequently (I find that two ladles at a time works well until the end, when I cut down to one at a time).
  6. When about half the broth has been added and the rice is about half cooked, add zucchini and peppers. It may be necessary to raise the heat slightly for a few minutes after adding vegetables to return the contents of the pan to temperature.
  7. Taste grains of rice frequently to monitor for al dente doneness, and add smaller additional batches of broth as necessary. When the rice reaches al dente (this could take anywhere from 15 to over 20 minutes depending on the batch), turn off the heat.
  8. Add most of the parmesan (reserving a small amount to sprinkle on top) and the remaining 1 Tbsp. butter, and stir vigorously. Once the texture is creamy and butter and cheese are melted,* plate and sprinkle with reserved parmesan to serve.

One thought on “Zucchini-Red Pepper Risotto

Leave a Reply


Your email address will not be published. Required fields are marked *