Risotto alla ciociara is a traditional dish originating from Lazio. This vegetable risotto is made with a combination of risotto rice (Carnaroli or Arborio), onions, zucchini, butter, borlotti beans, asparagus, peas, tomatoes, pepper, vegetable stock, parsley, and grated Parmigiano-Reggiano.

The vegetables are sautéed in butter over low heat, then mixed with the tomatoes and seasoned with black pepper. The vegetable stock is added to the pot with the rice, and the combination is simmered until the rice becomes tender. Before serving, the risotto is sprinkled with the parsley and grated cheese.