Vegetable Risotto

Risotto is a very simple Italian dish but it has earned a reputation of being exotic gourmet dish, which is generally served in high-end restaurants. It is a simple dish but the fact is that sometimes even the best of cooks still are not able to get it right.

This dish needs more time as slowly the stock needs to be added ladle by ladle and also needs to be added are the sautéed fresh veggies & cream & cheese. The result is, a great creamy delicious risotto dish, try out!

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time            Total Time                    Yields

10 mins                 35 mins                   45 mins                   4 servings


Arborio Risotto rice – 250 grams

Frozen peas – 50 grams (thawed)

Green beans – 100 grams (sliced)

Mushrooms – 100 grams (sliced)

Baby corn – ¼ cup (diced)

Red pepper – ½ (diced)

Onion – medium 1 (finely chopped)

Garlic clove – 1 (minced)

Cherry tomatoes – 150 grams

Broccoli –50 grams (small florets)- optional

Lemon – 1 tablespoon (juice)

Basil – 6 tablespoons (shredded)

Olive oil – 2 tablespoons

Vegetable stock – 3 cups

Parmesan cheese – ¼ cup (grated)

Cream – 2 tablespoons

Pine nuts – 2 tablespoons (toasted) optional


  • Heat olive oil and add mushrooms, fry for 5-6 minutes on medium heat and then add carrots & red bell pepper, beans, baby corn & broccoli. Fry for 5-6 minutes. Take out and keep aside.
  • Now heat oil and add onions and fry for 3-4 minutes till lightly browned, then add garlic and sauté for another minute. Add rice and after 1-2 minutes add lemon juice.
  • Now add a ladle of vegetable stock along with thawed peas and cook rice till all stock is absorbed, then add another ladle, keep adding ladles of stock till the rice is cooked. When the rice is halfway cooked stir in the sautéed veggies along with Parmesan cheese and cream. Cook till the stock dries and the rice reaches a thick creamy consistency after cooking for 20-25 minutes. Season with salt & pepper and garnish with pine nuts & shredded basil leaves. Serve hot.

Note: You can add or discard any veggies per choice. Risotto can be made with single veggies out of these too. Creamy veggie delicious risotto is served, Bon Apatite!

Happy Cooking!!

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