• Jeremy Scheck

Painless Risotto with Lots of Veg

Updated: Jun 14, 2019

I don't know why risotto has the reputation for being extremely laborious or chefy — it really only takes a half hour to make, and it's actually an ideal weeknight dish. In this recipe, I added canned cannellini beans, blanched asparagus, and roasted tomatoes, but you can add any seasonal vegetables of your choice.


  • 4 cups chicken or vegetable stock

  • 1 tablespoon extra virgin olive oil

  • 1 tablespoon butter (more later in the list)

  • 1 shallot, diced finely

  • 1 clove garlic, minced

  • Kosher salt and fresh cracked black pepper

  • 1 cup arborio rice, or other risotto rice

  • 1/2 cup dry white wine (optional)

  • Parmigiano Reggiano cheese to taste (around 1/2 cup freshly grated)

  • 1 tablespoon butter, cold

  • Cooked seasonal vegetables to taste


  1. In a medium saucepan, bring the chicken stock to a simmer; keep warm over low heat.

  2. Add the olive oil and butter to a large skillet with high sides over medium heat; add the shallot. Cook until translucent, and add the garlic. Season with salt and pepper.

  3. Add the arborio rice to the shallot and garlic, and toast 1-2 minutes, stirring constantly, until mostly translucent.

  4. Add the wine, and let simmer until mostly boiled away, stirring gently.

  5. With the skillet on medium heat, add the warm stock one ladle at a time, stirring gently but constantly, and waiting until most of the stock is absorbed before adding more. Stop adding stock when the rice is cooked through but still al dente. Add any cooked vegetables before the last ladleful of stock. Add enough stock at the end to have a thick and brothy but not extremely soupy viscosity.

  6. Turn off the heat, and add the parmigiano reggiano and the butter, stir well for a minute or two to achieve mantecatura, a cohesive glossy finish.

  7. Serve with extra parmiggiano reggiano cheese and cracked black pepper.

Jeremy Scheck is the founder and editor-in-chief of Collegetown Kitchen and After School Bakery. He is a student at Cornell University in the class of 2022 studying Spanish, Italian, and nutrition. Aproveche, buon appetito and bon appétit!