The Basics: How to Make Veggie Risotto

The Basics: How to Make Veggie Risotto

A creamy, satisfying dinner

From the store to the kitchen to the table: We outline the steps that get you from something raw to something cooked using simple ingredients, free of measurements and complicated techniques. A method that you can have in your back pocket and whip out whenever you like. We call it recipe-free cooking.

You'll need:

Go to Step 1

  • two medium saucepans
  • a knife
  • a cutting board
  • a wooden spoon
  • a timer
  • a quart of vegetable broth
  • one onion
  • four to five cloves of garlic
  • two zucchini
  • olive oil
  • salt and pepper
  • two to three handfuls of Arborio rice (one handful per person)
  • Parmesan cheese (optional)

Illustrations by Bill Russell