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One-Pot Veggie Risotto

Author: Jillee


  • 1 medium onion
  • 1 small package cremini or button mushrooms
  • 2 medium zucchinis
  • 2 Tbsp olive or coconut oil
  • 1 1/2 cups Arborrio rice
  • 1 quart vegetable or chicken stock


  1. Start by dicing the onion, mushrooms, and zucchinis.
  2. In a large pan, heat 2 tbsp olive or coconut oil until shimmery. Add onions and zucchini and cook on medium until soft.
  3. When the veggies are soft, add 1 1/2 cups of Arborrio rice and stir to coat with olive oil.
  4. Turn the heat to medium high, and add just enough stock to cover the bottom of the pan (a little over 1/4 cup of stock.) Stir until the stock is completely absorbed by the rice- about 3-5 minutes.
  5. After rotating between adding stock slowly and stirring for 25 minutes, you will notice your risotto is getting very thick. Take a quick taste with a clean spoon, and see if the rice is still crunchy.
  6. Your risotto will continue to thicken and soften between taking it off the stove and serving- so it is better to have it just a touch al dente. If it is still very crunchy, add a little water or more stock and increase the heat, and stir until soft.
  7. Serve hot, and top with a little grated parmesan.