Roasted Vegetable Risotto

5 from 1 vote

This roasted vegetable risotto is delicious, creamy and nourishing. Every bite is filled with incredible flavor, vibrant vegetables and wholesome goodness!

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Servings: servings (4-5 servings)

Calories: 299kcal

Author: Sonia

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

1. 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.
2. 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.
3. 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.

Nutrition