Vegetable Dishes

Vegetable Risotto


Vegetable Risotto

A fairly easy vegetable risotto that is easy to make and great tasting. No meat is needed for this dish. Just a nice creamy risotto with the addition of fresh or frozen vegetables.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 300 kcal


  • 2 tbsp butter or margarine
  • 2 tbsp olive oil or vegetable oil
  • 1 large onion, chopped
  • 1 clove garlic, finely grated
  • 1 cup uncooked Arborio rice
  • 1 ltr reduced-sodium chicken stock
  • 1 pack bok choy, white stalks chopped, and green leaves
  • 2 carrots, chopped into small cubes
  • 1 cup frozen peas
  • 1/2 cup shredded Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 1/4 tsp coarse black pepper


  • In a 10″ nonstick skillet, heat butter, and oil over medium-high heat until butter is melted. Add onion and garlic, cook 3-4 minutes, stirring frequently, until onion is tender.
  • Stir in rice. Cook, stirring occasionally until the edges of kernels are translucent. Stir in 1/2 cup of the broth. Cook 2-3 minutes, stirring constantly until broth is absorbed.
  • Reduce heat to medium. Stir in 1 1/2 cups of the stock, cook uncovered for 5 minutes, stirring frequently, until stock is absorbed. At this stage, I added the carrots and bok choy and cooked with the rice. Stir in another 1 cup of stock, cook uncovered about 5 minutes longer, stirring frequently, until stock is absorbed.
  • Stir in the remaining 1 cup of stock. Cook for about 8 minutes, stirring frequently, until rice is tender and mixture is creamy.
  • Stir the parmesan cheese and parsley and salt and pepper into the rice mixture. Serve immediately.


  • You could use 1 kg frozen vegetables and cook to packet directions.
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