Vegetable risotto
A warming, creamy vegetable risotto made with tender rice, aromatic vegetables, a splash of wine, and a touch of heat from chilli. Finished with lemon zest and cheese for a comforting, flavourful meal.
Updated : 02 July, 2025
Easy
About 20 min.
Ingredients
3 tablespoon
Olive oil
1
Onion
2
Carrot
2
Celery stalk
2
Garlic
275 grams
Round rice
100 milliliters
White wine
1 liter
Chicken broth
pinch
Chilli flakes
50 grams
Parmesan
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat the oil in a large saucepan or medium flameproof casserole dish. Add the finelly chopped onion, roughly carrots, and celery, stir well, then cover and cook gently over low heat for 10-12 minutes, until the vegetables are softened and lightly browned. Stir two or three times during cooking to prevent sticking. Add the garlic and cook for another 2 minutes, stirring frequently.
Step 2
Stir in the round rice and cook for 1 minute, stirring constantly. Pour in the wine and bring to a simmer, cooking for 30-40 seconds while stirring.
Step 3
Add all of the stock and the chilli. Bring to a gentle simmer and cook uncovered for 22-25 minutes, or until the rice is tender and very creamy. Stir every 4-5 minutes for the first 10 minutes, then more frequently as the liquid reduces and the rice expands, stirring constantly during the final 5 minutes of cooking.
Step 4
Stir in the lemon zest and grated hard cheese. Season with salt and pepper to taste, and serve immediately with extra Parmesan and a sprinkle of freshly chopped parsley if desired.