The Best Veggie Risotto
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Vegetarian Risotto Recipe

This is a delicious vegetarian risotto recipe which is easy to do.
Prep Time8 mins
Cook Time22 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: risotto, Risotto Rice, Vegetarian, Vegetarian Risotto Recipe
Author: Lee Knights

Ingredients

  • 1 Yellow Pepper
  • 1 Red Onion
  • 1 Large Carrot
  • 10 Asparagas Stalks
  • 3 Closed Cup Mushrooms
  • Handful Of Spinach Leaves
  • 1 Garlic Clove
  • 270 grams Risotto Rice
  • 1 tsp Dried Basil
  • 1 tsp Dried Coriander
  • 550 ml Water
  • 2 tbsp Unsalted Butter
  • 1 Kallo Organic Vegetable Stock Cube

Instructions

  • Give the yellow pepper, mushrooms, asparagus, and spinach leaves a wash over the sink using tap water.
  • Finally slice the yellow pepper, mushrooms, red onion and asparagus making sure to take out all the seeds from the middle of the yellow paper and also cut the end off the asparagus stalks.
  • Cut the ends off of the carrot and using a potato peeler, peel the carrot so that you have long carrot peelings.
  • Using a garlic crusher, crush the garlic clove and leave the one side
  • Using a measuring jug measure 550ml of water and then add it to the medium-sized saucepan and turn on the heat to boil the water. ( This will be used for the Kallo organic vegetable stock cube)
  • Add 2tbs of unsalted butter to a frying pan and turn on the heat. Once the butter has melted add the pepper, mushrooms, asparagus, crushed garlic, basil, and coriander leaf to the frying pan and give them a good stir.
  • Cook the vegetables for 4 minutes or until softened on a medium heat 
  • Add the risotto rice to a medium-sized sieve and give it a wash over the sink using cold tap water and then add the risotto rice to the frying pan with the vegetables. Stir the risotto rice into the vegetables.
    Vegetarian Risotto Recipe
  • The water in the saucepan should now be boiling, add the vegetable stock cube and using either folk or a whisk mix the cube into the boiling water so that there are no lumps left.
    Vegetarian Risotto Recipe
  • Add 2 cups of the vegetable stock to the frying pan and give everything a stir. Once everything starts simmering reduce the heat and place a lid on top of the frying pan.
  • Cook the risotto for 20 minutes, making sure you give everything a stir every 2-3 minutes. Add some more stock to the pan after the first 5 minutes. 
  • With 5 minutes remaining add the spinach leaves in with the risotto. 
  • After 20 minutes the risotto rice should be nice and soft, if it is still hard you will need to add some more stock to the frying pan and cook for a further 3-5 minutes.
  • Serve and enjoy this delicious vegetarian risotto recipe with a sprinkle of grated parmesan cheese.

Notes

For extras - I recommend having some garlic bread with this meal.