Vegetable risotto
- Gluten Free
- Vegetarian
- Energy Kcal 549
- Carbohydrates g 78.2
- of which sugars g 7.4
- Protein g 12.4
- Fats g 20.1
- of which saturated fat g 6.26
- Fiber g 5.2
- Cholesterol mg 21
- Sodium mg 967
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 30 min
- Serving: 4
- Cost: Low
PRESENTATION
Bright colors and a creamy, soft texture make vegetable risotto a top pick for families who love meals that look as good as they taste. That inviting creaminess from Arborio rice brings comfort right to the table, while fresh vegetables keep each bite light and full of flavor. It doesn't just work in spring—a true spring vegetable dish blends in with dinner plans year-round. Something about the rich, bright appearance—plus the chance to use everyone’s favorite garden veggies—means this dish wins fans beyond just vegetarians. You get that mild, nutty taste from Parmesan that always feels a bit special, and nothing about this feels formal or stuffy. Just good, family-friendly food that puts the spotlight on everyday comfort. Vegetable risotto really fits those times when dinner deserves extra color or you want an easy risotto recipe families will ask for again and again. Try it for your next weeknight gathering or family meal—kids often go for the nice, familiar textures, while adults love the fresh twist from seasonal veggies.
Busy parents like options that make weeknights easier, and a creamy risotto checks all the boxes for a crowd-pleasing, healthy meal. That delicious choice works well alone or with extra toppers; toss in shrimp, tofu, more spring greens—pretty much anything that makes dinner feel just right for your crew. Side salad or simple bread turns it into a bigger spread with almost no fuss (especially good for casual company or picky eaters). Looking for customization? With vegetable risotto, you can easily turn classic flavors into new favorites—spicy, extra green, or even dairy-free with the right swaps. The best part... families can gather around, enjoy a bowl that’s both filling and light, and know they’re sharing something nice and satisfying. That flexible style and friendly taste put vegetable risotto squarely on the list for busy home cooks who want food that’s reliably creamy, goes with everything, and brings people together night after night.
- INGREDIENTS
- Carnaroli rice 1.6 cups (320 g)
- Carrots 3.5 oz (100 g)
- Yellow peppers 1.8 oz (50 g) - already cleaned
- Red peppers 1.8 oz (50 g) - cleaned
- Eggplant 1 ¼ cup (100 g)
- Zucchini ½ cup (100 g)
- Peas 0.3 cup (50 g)
- Pomodori di Pachino (cherry tomatoes) 5.3 oz (150 g)
- Celery 1 rib
- Yellow onions 1 - medium
- Butter 1 ½ tbsp (20 g)
- Extra virgin olive oil 6 spoonfuls
- Vegetable broth 4 ¼ cups (1 l)
- Parsley 2 spoonfuls - minced
- Parmigiano Reggiano PDO cheese 4 spoonfuls
- White wine 2.7 tbsp (40 ml)
- Fine salt to taste
- Black pepper to taste
How to prepare Vegetable risotto
To prepare the vegetable risotto, first clean and trim all the vegetables: cut them into brunoise (very small cubes) (1-2). Make sure to cut all the vegetables to the same size so that they cook evenly. Once the operation is completed, set the vegetables aside 3.
Cut the cherry tomatoes into wedges, place them in a bowl, and add a teaspoon of sugar 4, so that they lose their acidity. Chop the onion 5, and let half of it soften over very low heat in a large pan along with three tablespoons of oil and the butter; to prevent the onion from burning at this stage, you can add a ladle of broth 6.
When the onion becomes translucent (it will take about 15 minutes), add all the diced vegetables to the pan: the zucchini, half a carrot 7, the diced eggplant, peas 8, and bell peppers 9. Salt and pepper and let the vegetables cook for about 15 minutes, they should be soft but not mushy.
In another pan, How to make the soffritto in the remaining oil a mince prepared with the celery stalk, the other half of the onion, and the carrot 10. Again, let it go over low heat for about 10 minutes; to avoid burning the soffritto, you can add a ladle of broth here as well. Then add the rice and toast it together with the soffritto 11. Add the white wine 12 and let it evaporate.
When the wine has evaporated, add a ladle of broth and let it cook, adding a ladle of broth from time to time 13, stirring constantly with a wooden spoon. When the rice is halfway cooked, salt and add the vegetables, which should now be cooked 14, and continue cooking the rice, always adding a ladle of broth from time to time. When the rice is cooked, also add the cherry tomatoes 15, mix everything well, and turn off the heat.
At this point, you can proceed to stir the risotto, turn off the heat, and add the butter 16, Parmesan cheese 17, chopped parsley 18, and add a grind of freshly ground pepper, give it a final stir and your vegetable risotto is ready for your table!