Vegetables Risotto

  • Vegetables Risotto
Ranking: 4 more votes required!

Rated 3.5 out of 5 based on 1 votes


  • 2 cups arborio rice
  • 1 x brown onion diced
  • 3 cloves garlic, crushed
  • 5 cups chicken stock
  • 2 Tbls olive oil
  • 1 x red capsicum
  • 2 x carrots
  • 1 x large bunch broccoli
  • 1/2 cup grated parmesan cheese


Heat oil in a heavy-based pan over medium heat.

Add onion, garlic, carrot and broccoli cook until vegetables are softened.

Add rice and cook, stirring for 1 minute then add  2 cups of the stock and bring to boil.

Cover and simmer for 8 minutes until liquid is absorbed. Continue to add remaining stock along with the capsicum.

Cook and stirring constantly until liquid is absorbed and rice is tender yet firm to the bite and the risotto is creamy.

Add cheese and stir to combine.

Season with salt and pepper to taste.

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  • Huhu Joyce :-)

    Looks delicous.
    But I need to say … you placed it under Vegetarian. Your dish is not vegetarian! You use chicken stock and parmesan. Parmesan contains rennet … thats the stomach of a calf. Just wanted to let you know :-)


    by Angela H. on 15/01/2014, 11:57
    Angela H.
    • Thanks Angela, I didn’t know that cheese/milk is not category of vegan. :p If you want to try the recipe can use vegetables stock instead of chicken stock. Cheers!


      by Joyce Tan on 15/01/2014, 18:31
      Joyce Tan
      • Vegan is different to Vegetarian. Vegetarian means no meat at all, what included animal stocks! Vegetarians eat cheese and eggs … but lots of cheese is not vegetarian because of the rennet. Vegans don’t eat any kind of animal products. No meat at all, no fish and seafood, no cheese, no eggs, no honey. I just wanted to tell you this because people who turn vegetarian don’t know this and cook your recipe like you postet it. But when people find out about that it is not vegetarian, you can get in a lot of trouble.
        I don’t want you to get in trouble :-)


        by Angela H. on 16/01/2014, 08:51
        Angela H.