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Summer Risotto

Summer Risotto

Fresh vegetables enhance this Italian-inspired risotto.

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10 min
Prep Time
35 min
Total Time


1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt

1 1/2 cups uncooked Arborio rice

3/4 cup sliced green onions

1 tablespoon finely chopped fresh garlic

3 (14-ounce) cans vegetable broth

12 ounces (3 cups) fresh green beans, cut into 1-inch pieces

6 medium (1 1/2 cups) Roma tomatoes, chopped

3 tablespoons chopped fresh basil leaves  

1/2 teaspoon pepper

Freshly shaved Parmesan cheese, if desired


 *Substitute 1 tablespoon dried basil leaves.

How to make

  1. STEP 1

    Melt butter in 12-inch skillet until sizzling; add rice, green onions and garlic. Cook over medium heat, stirring occasionally, 3-4 minutes or until onion is softened.

  2. STEP 2

    Continue cooking, adding 1 cup vegetable broth at a time and stirring occasionally, 20 minutes or until broth is absorbed. Stir in green beans; continue cooking and adding broth 5-10 minutes or until rice is tender and all liquid is absorbed.

  3. STEP 3

    Stir in tomatoes, basil and pepper; continue cooking 1 minute or until heated through. Top with cheese, if desired.

Tip #1

Arborio rice is used to make risotto, a creamy Italian rice dish. The Italian rice is shorter and fatter than more common long grain rice. It is high in starch which lends to its creaminess.

Nutrition (1 serving)

190 Calories
8 Fat (g)
15 Cholesterol (mg)
860 Sodium (mg)
29 Carbohydrates (g)
3 Dietary Fiber
4 Protein (g)
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Risotto Recipes

A light dinner or a hearty side dish, risotto is easy to whip up any night of the week. All it takes is a little stirring to turn the starches in the rice into a creamy sauce. Risotto recipes are also a great way to use up leftover veggies and meat!

See Recipes