Easy Vegetable Risotto

This is a very uncomplicated, vegetable risotto recipe where you can vary the vegetables with the season or with what you have in the fridge.

Vegetable Risotto

Vary the risotto with for example corn, peppers, squash or asparagus. I like to use short grain rice for risotto, either brown or white. Brown rice is of course healthier and contains more fiber, but white is nice too!

This is a delicious and easy vegan risotto, but if you like you can also crumble some feta cheese on top for a quick and easy lacto-vegetarian recipe with some more protein.

Serve the risotto with some fresh crusty bread, black Kalamata olives and a fresh green salad. A glass of chilled white wine goes well too!

Easy Vegetable Risotto

Here’s What You’ll Need

  • 1 Tbs. olive oil
  • 1 onion, chopped
  • ½ cup carrots chopped
  • 1 cup frozen or fresh peas
  • 1 cup chopped fresh mushrooms, or 1 can sliced
  • 1 cup arborio, or short grain rice, brown or white
  • 3 cups vegetable broth
  • 1 Tbs. tomato paste
  • ½ Tsp. dried mixed herbs, anything you like, or 1 tsp. fresh. I used fresh rosemary, oregano and sage

Here’s What You’ll Do

  1. Start by heating the olive oil in a nonstick large casserole over medium heat.
  2. Saute the chopped onion until translucent, about 3 min.
  3. Add carrots, peas, mushrooms and rice.
  4. Saute and stir for another 2 minutes. (If the vegetables are frozen you need to cook for a few more minutes.)
  5. Add broth, tomato paste, herbs, salt and pepper to taste.
  6. Increase the heat and bring to a boil.
  7. Reduce heat to medium low, cover and simmer for about 45 minutes for brown rice and 25 min. for white.
  8. Stir now and then to make sure the rice doesn't stick to the bottom of the pan.
  9. You will need to add some more water or stock during the cooking to keep it moist. A perfect risotto is moist but not runny.


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