This roasted vegetable risotto is delicious, creamy and nourishing. Every bite is filled with incredible flavor, vibrant vegetables and wholesome goodness!
Enjoy this veggie risotto with our roasted butternut squash soup, caramelized Brussels sprouts, sourdough garlic bread slices and easy tomato and zucchini salad!
This roasted vegetable risotto is a classic and hearty Italian comfort dish... and perfect if you are looking for a satisfying meal (like our roasted eggplant and red pepper bake recipe)!
After trying vegetable and mushroom risotto from Italy, we decided to recreate this dish – using as many vegetables as possible.
So we are excited to share this recipe with you... Not only is it packed with veggies, it has a unique combination of flavors, making each and every bite enjoyable!
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Why this recipe works?
- Versatile and wholesome - a great and tasty way to add a variety of nutritious vegetables (and also use up any leftover veggies from your fridge or freezer)!
- Fun and flavorful - this post includes tips and tricks to make the best, creamiest veggie risotto which is bursting with delicious flavors!
- Easy to make - this risotto is easy to make (and even easier to eat)!
What is Risotto?
- Risotto is a traditional Italian rice dish which is made by cooking Arborio rice (short-grained rice) with a flavourful liquid broth/stock (which is added gradually), until you get a creamy texture.
- There are many types of risotto dishes (which are vegetarian) including mushroom risotto, lemon risotto, vegetarian (or vegetable) risotto as well as cheese risotto.
- This classic dish is rich and comforting, made with butter, onions, garlic, and seasoning, along with cheese and a variety of vegetables.
Ingredients You'll Need
- Arborio rice/risotto rice: this is a type of short-grain (oval-shaped) rice which gives the dish a characteristic creamy texture. These grains are able to absorb a large amount of liquid without affecting their structure.
- Vegetables: including mushrooms, red bell peppers, courgettes/zucchini and green beans.
- Onions, garlic and leeks: sautéed with oil and/or butter for flavor.
- Red chilli: for spice; red chillies have a unique and distinctive flavor. If you do not have red chillies you can substitute with red jalapeño chillies or green chillies.
- Vegetable stock/broth (made using vegetable stock cubes and water): this is the liquid which helps cook the rice whilst also adding flavour to the dish.
- White wine vinegar: for a hint of tanginess. This is a non-alcoholic substitute for white wine which is typically added to the dish.
- Seasoning: dried oregano, black pepper and salt are added to season this dish. Add salt at the end of the dish (once tasted the dish as vegetable stock contains added salt)
- Butter/oil: to sauté the onions, vegetables and cook the rice. Butter brings a richness to the dish.
- Cheddar cheese: you can use mild or mature cheddar cheese, I recommend grating/shredding the cheese before adding to the dish. This adds another layer to the dish which I highly recommend!
See recipe card for full quantities.
Substitutions and Variations
- Vegetables: swap out courgettes/zucchini with ½ cup of diced asparagus or broccoli florets for some variety and extra crunch.
- Vegan: use dairy-free cheese and butter to make this dish vegan-friendly
- Gluten-free: although these ingredients are naturally gluten-free, double check labels to ensure no cross contamination with gluten-containing ingredients. Make sure to use gluten-free vegetable stock (some brands may contain gluten-containing flavorings or additives).
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Preparation tips
- Before you start cooking the vegetable risotto, prepare the vegetable stock and roast the vegetables.
- Vegetable stock: Prepare vegetable stock by adding the cubes of vegetable stock in boiling water, stir to dissolve and keep warm on low heat. Follow instructions on label.
- Roasting vegetables: this recipe roastes vegetables using a large pan. It helps to roast vegetables and set aside so the dish comes together quickly. This also means you can make everything using just one pan!
How to make Roasted Vegetable Risotto
Step 1: Roast mushrooms. In a large pan, add butter and/or oil. Heat over medium heat until butter has melted. Add sliced mushrooms and sauté for 4-5 minutes, stirring regularly. You will notice the mushrooms release liquid. Once roasted, transfer mushrooms into a bowl and set aside
Step 2: Roast other vegetables. In the same pan, add another teaspoon of oil and roast the peppers, courgette/zucchini, green beans and peas for 3-4 minutes on medium heat, stirring regularly. Once roasted, transfer into a bowl and set aside.
Step 3: Sauté garlic, chillies and onions. Heat butter and oil in a pan over medium heat. Once the butter has melted, add garlic and red chillies; sauté for 30 seconds until golden. Stir in leeks and onions; cook for 2-3 minutes until translucent, stirring frequently. Season with black pepper.
Step 4: Add the Arborio/risotto rice and sauté with the onions and garlic for 2-3 minutes, stirring constantly to evenly coat the rice grains and toasted slightly.
Step 5: Gradually add the vegetable stock to the rice, one ladle at a time, stirring continuously until absorbed before adding more. Continue until rice is creamy and cooked (al dente), this will take approximately 15-20 minutes.
Step 6: Add water and vinegar and cook for an additional 7-10 minutes, stirring intermittently.
Step 7: Add the roasted vegetables and stir to combine.
Step 8: Add shredded cheddar cheese and stir until melted. Season to taste (adjusting for stock saltiness). Remove from heat and serve hot for freshness!
Expert Tips
- Slowly add liquid and stir continuously: when cooking this dish, it is important to slowly add the liquid in a gradual manner. Continuously stir to help the Arborio/risotto rice release starch and absorb the liquid. This technique helps give you a risotto with an incredibly creamy consistency.
- Sauté and roast vegetables before adding the rice: this helps to season the vegetables and contributes to the amazing range of flavors in this dish.
- Adjust seasoning as desired: many vegetable stocks have added salt, so I recommend adjusting the salt towards the end – you may not require any salt depending on the brand of vegetable stock you use.
How to Serve Roasted Vegetable Risotto
Serve this roasted veggie risotto as part of a wholesome meal with our simple Italian tomato spaghetti recipe, roasted butternut squash and red pepper pasta, purple sweet potato bruschetta, beetroot and pomegranate salad and garlic breaded mushrooms!
Alternatively, enjoy with fresh soup including our roasted pumpkin soup and our vegan immunity-boosting soup!
Recipe FAQs
The risotto should be creamy and the rice should be al dente, with a slight bite to it. This usually takes 15-20 minutes of cooking time, but can vary slightly based on the size of your pan.
Risotto is best served fresh and many packets do not recommend reheating risotto so it’s best to prepare just before you plan to eat!
To speed up your risotto preparation, roast your vegetables and prep your ingredients ahead of time. Store them in airtight containers in the fridge. When you're ready to cook, just reheat the veggies and finish making the risotto. This way, you’ll have a delicious dish ready in no time!
Recipes to Serve with Risotto
Roasted Vegetable Risotto
Ingredients
- 300 g Arborio rice/risotto rice
- 2 x 10g vegetable stock cubes (made in 900ml water) (use 3 cubes for more flavor)
- 450 ml water
- 1 small leek or 1 tablespoon chopped leeks
- ½ cup brown/yellow onion chopped (or 1 small onion)
- 1 tablespoon garlic chopped
- 2-3 red chillies chopped
- 200 g mushrooms button or chestnut, sliced
- 1 red bell pepper chopped
- 1 courgette/zucchini chopped
- ½ cup peas fresh or frozen
- ¼ cup green beans chopped
- 1 teaspoon white wine vinegar
- ⅓ cup shredded/grated cheddar cheese
- 2 tablespoon olive oil/butter plus another 1 teaspoon to roast vegetables
- salt to taste
- ¼ teaspoon black pepper or more to taste
Instructions
Vegetable Stock
- Prepare the vegetable stock by dissolving the cubes in boiling water. Once combined, remove from heat, cover to keep warm and set aside.
Roast Vegetables
- Heat butter and oil in a large pan over medium heat. Add mushrooms and sauté for 4-5 minutes until they release liquid. Transfer to a bowl and set aside.
- In the same pan, add oil and roast the peppers, courgette, green beans and peas for 3-4 minutes, stirring regularly. Set aside once roasted.
Cook Risotto
- In the same pan, heat butter and oil. Add garlic and red chillies, sauté for 30 seconds until golden.
- Add leeks and onions, cooking for 2-3 minutes until translucent. Stir in black pepper.
- Add Arborio/risotto rice and sauté for 2-3 minutes, ensuring the grains are well-coated and slightly toasted.
- Gradually add the warm vegetable stock, one ladle at a time, stirring continuously until absorbed. Repeat until rice is creamy and al dente (15-20 minutes).
- Add water and white wine vinegar, cooking for another 7-10 minutes.
- Stir in the roasted vegetables.
- Add cheddar cheese and stir until melted. Adjust seasoning if necessary. Serve hot for maximum freshness!
Notes
-
- Slowly add liquid and stir continuously: when cooking this dish, it is important to slowly add the liquid in a gradual manner. Continuously stir to help the Arborio/risotto rice release starch and absorb the liquid. This technique helps give you a risotto with an incredibly creamy consistency.
- Sauté and roast vegetables before adding the rice: this helps to season the vegetables and contributes to the amazing range of flavors in this dish.
- Adjust seasoning as desired: many vegetable stocks have added salt, so I recommend adjusting the salt towards the end – you may not require any salt depending on the brand of vegetable stock you use.
Sonia
The perfect way to combine veggies and incredible flavor!