Recipes Rice Salad and vegetable recipes

Vegetable Risotto

Vegetable Risotto


  • Easy
  • 60 minutes
  • For 4 people
  • 1.8 € / person
  • 270kcal per 100g.

How to make vegetable risotto.

Preparing a risotto is always a success. We have made many because it is a recipe with delicious rice that supports infinite versions and ingredients.

It is also a recipe for using books, it can help us, how in this case, to take advantage of some vegetables that we had at home and they were already starting to get pochas. You know, nothing is thrown here .

With a good broth , the vegetables that we have on hand (some with a stronger flavor, such as the asparagus that we have used, or artichokes if it is season), Parmesan cheese, white wine and special rice for Scotti risotto , such as carnaroli or arborio , We will get a buzz of those that leave everyone with their mouths open.

Preparing this classic dish of Italian cuisine is easy, but we have to be very careful, add the ingredients in due time and, above all, give the rice time to absorb the broth little by little, as we tell you below. .

As a historical curiosity to tell you that rice was introduced to Italy by the Spanish, who dominated Naples in the fourteenth century. From there it spread to the North, Piedmont and Lombardy, where its consumption had more roots and its cultivation spread.

It was also there that he received Parmigiano cheese and butter as companions, evolving into the risotto recipe known today to all.  Who is encouraged by this vegetable risotto?

Preparation of the base. Vegetables

  1. We prepare the ingredients before starting. Chop the onion and garlic. Chop the mushrooms, zucchini and asparagus. 
  2. We pour oil in a deep, non-stick satin and fry the onion until transparent, stirring occasionally so that it does not burn. 
  3. When the onion is poached, add the garlic and the rest of the vegetables. We add more oil if necessary, season and sprinkle the rosemary.
  4. We remove and fry for about 15 minutes without covering and stirring at times.
  5. While the vegetables cook, we heat the broth in a saucepan or in the microwave. 

Vegetable risotto preparation

  1. When the vegetables are done, but with a still crisp point, add the rice and stir 1 minute so that it soaks well with all the flavors and releases starch that will make it creamier.
  2. Add the white wine and stir until we see that it has completely evaporated.
  3. We use a ladle to add the broth little by little. We put a ladle of broth, stir and do not add the next until we see that the rice has almost completely absorbed it. 
  4. We repeat the process with the rest of the broth and add the previously grated Parmesan cheese when adding the last ladle of broth.
  5. We remove and turn off when the rice looks mellow with some broth. 
  6. In this case, the arborio rice will be done in 15-16 minutes. Ideally, the rice should be “al dente”, slightly hard. Although here everyone can cook it a little more depending on their tastes.
  7. Let stand 2 minutes for the flavors to settle. To taste it, there is no time to lose.
  8. We serve it hot on the table, taking advantage of that creamy point so delicious.

I hope you enjoy this green risotto , although you can prepare it all year round, using mushrooms or mushrooms that are sold throughout the year.

You can see all the photos of the step by step in the  vegetable risotto recipe. Do not lose detail and it will be perfect.

Tips for a perfect vegetable risotto

  • The rice releases starch when you remove it, so unlike other dishes like paella, we have to stir it a lot to make it mellow. 
  • We have used homemade vegetable broth , but we can perfectly use meat broth, it will be great too.
  • If you can read how to make a perfect risotto , the better. It will help you master any type of risotto you make at home, like a real Italian.
  • You can prepare with simple ingredients this ” risotto with boletus edulis and prawns “, a delicious ” risotto a la Parmigiana “, an original ” octopus risotto “, the classic ” risotto with artichokes and lamb “, a traditional  risotto with saffron or the surprising  sea ​​and mountain risotto .

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