Dinner

Vegetable Risotto Recipe

ByBen Miller December 18, 2025December 18, 2025

Introduction

This vibrant vegetable risotto is a comforting and flavorful dish perfect for any season. Creamy Arborio rice cooked with fresh vegetables and finished with Parmesan creates a satisfying meal that’s both hearty and healthy.

This image shows a close-up of a plate with vegetable risotto. The base layer is a creamy, light yellow risotto rice cooked to a soft texture. Mixed evenly throughout are small bright green peas, diced orange carrots, and small red pepper pieces adding spots of color. On top, there are several whole green asparagus spears laid across the rice, giving more texture and a fresh green contrast. The risotto is served on a white plate placed on a white marbled surface, highlighting the vibrant colors of the vegetables and rice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Vegetable Stock Pots
2 cups Water
2 tablespoons Olive Oil
1 cup Onion, chopped
1/2 cup Red Bell Pepper, chopped
200 grams Arborio Rice
1/2 cup Carrot, diced
1/2 cup Zucchini, diced
12 stalks Asparagus, trimmed and cut
1/2 cup Green Peas
1 tablespoon Butter
1 tablespoon Shaved Parmesan Cheese

Instructions

Step 1: In a mixing jug, dissolve the vegetable stock pots into 2 cups of hot water. Keep the stock warm.
Step 2: Heat olive oil in a pan over medium heat. Add the chopped onion and red bell pepper, cooking gently for 3 minutes while stirring occasionally.
Step 3: Stir in the Arborio rice and cook for 30 seconds to lightly toast the grains.
Step 4: Add 1/2 cup of the warm stock to the rice. Stir continuously until the liquid is fully absorbed.
Step 5: Add the diced carrot and another 1/2 cup of stock. Continue stirring until the rice absorbs the liquid.
Step 6: Pour in another 1/2 cup of stock, stirring constantly until absorbed.
Step 7: Stir in the zucchini, asparagus, and remaining 1/2 cup of stock. Cook and stir until the liquid is absorbed and vegetables are tender.
Step 8: Mix in the green peas until evenly distributed.
Step 9: Remove the pan from heat. Stir in the butter and shaved Parmesan cheese until melted and creamy.
Step 10: Serve the risotto piled high on plates. Shake gently to let it spread and top with extra Parmesan if desired.

Tips & Variations

Use warm stock throughout cooking to help the risotto cook evenly and maintain a creamy texture.
For a vegan version, substitute butter with olive oil and omit the Parmesan or use a plant-based cheese alternative.
Feel free to swap in other seasonal vegetables like mushrooms or peas to vary the flavor.

Storage

Store any leftover risotto in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water or stock to loosen the texture, stirring frequently until warmed through.

How to Serve

The dish shows a close-up of a creamy risotto mixed with bright green peas, visible red and orange bell pepper bits, small pieces of zucchini, and several whole green asparagus spears layered on top. The risotto rice is soft and glossy, covering the base with a pale yellow color, while the vegetables add vibrant pops of green, red, and orange scattered evenly through the dish. The food is served on a white plate placed on a white marbled texture, highlighting the colors of the risotto and vegetables. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for risotto?

Arborio rice is best for risotto due to its high starch content, which creates the creamy texture. Other varieties like Carnaroli or Vialone Nano also work well. Avoid long-grain rice as it won’t yield the same creaminess.

How do I know when the risotto is done?

The risotto should be creamy and the rice tender but still slightly firm to the bite, also called “al dente”. Taste the rice as you cook to check the texture and adjust cooking time as needed.