Here’s the perfect risotto for your vegetable cravings

Packed with flavour and colour. That’s how this main dish can be described. Carrots, celery, onions and courgettes are the carnival-esque base for this risotto, that is going to satisfy the eyes and the palate of everyone, not just your vegetarian guests!

Risotto primavera

Risotto primavera is another staple in my kitchen. Starting with a simple base of carrots, celery and onions, the addition of courgettes enhances its colour and texture. But, as I said in the introduction, these vegetables are just the traditional base.

All vegetables can be chopped fresh, but if you have some soffritto saved up in your freezer, that would work perfectly fine. You don’t have any? Wait, you don’t know what soffritto is and how to prepare it? Then head to this post before starting this recipe! 🙂

Ingredients (serves 4)

  • 1 medium onion
  • 2 celery stalks
  • 2 medium carrots
  • 2 medium courgettes
  • extra virgin olive oil
  • 250g long grain rice
  • 50ml dry white wine
  • 500ml warm vegetable stock
  • 50g margarine
  • 50g grated parmesan cheese
  • fresh or dry chives for decoration


Dice onion, celery and carrots and tip them in a saucepan. Add a glug of extra virgin olive oil and fry for 5 minutes over a low heat.

Add the soffritto in a saucepan with a glug of olive oil

Dice the courgettes to approximately the same size of the other veggies. Tip them into the saucepan and fry for further 5 minutes until softened.

Tip in the courgettes

Add the rice – the rule of thumb if you can’t weigh it is two handfuls per person plus one handful for the pan – and toast it for a couple of minutes until it becomes translucent.

Tip in the rice and toast it for a few minutes

Pour the wine over the rice, stir and let it evaporate, then add the vegetable stock scoop by scoop. As I said before, do not let the rice drown in the stock, it’s not a soup. It should be added little by little to keep the rice moist and allow it to cook through. Be careful that it shouldn’t get too dry either, or you’ll risk to burn it.

Pour the stock little by little

After 16-18 minutes (indicative time, taste it from time to time to check it gets to the right consistency), remove the pan from the heat, tip in the margarine (vegetarian option, but use butter instead if you like) and the parmesan, stir well until mixed, cover with a lid and let it sit for a few minutes.

Tip in margarine and parmesan

Scoop a generous amount of risotto on a plate, drizzle with a little olive oil and sprinkle with chives. Serve and enjoy!

Time to enjoy!

What’s your dish to satisfy your vegetables cravings? Let me know in the comments below!



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