Veg basket risotto

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Prep time:

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Serves: 4

By BagsUnderMyEyes

(1 Vote) 2


  • 1 onion finely chopped

  • 3 tbsp olive oil

  • 500ml vegetable stock

  • 185g arborio rice

  • 1 courgette finely diced

  • 1 clove garlic finely chopped

  • 1 handful frozen peas

  • 1 carrot finely diced

  • 25g butter

  • 1 tbsp creme fraiche

  • 50g parmesan grated

  • 1 pinch dried chillies


  1. Heat the oil and butter together, throw in the onion, garlic and seasoning and sweat for a couple of minutes.
  2. Add the risotto rice and stir-fry for a couple of minutes. Then add a small dash of stock/water, keep the rice moving and continue to add small drops as the liquid evaporates.
  3. After 5 mins, throw in the rest of the stock, add your chopped vegetables and let it simmer for 20 mins or so, until you get the consistency you prefer.
  4. You will need to keep stirring the pot regularly - risottos require lots of love and attention.
  5. Just before you dish up, add a dollop of creme fraiche and a big handful of grated parmesan, and a dash of freshly grated black pepper.

Handy Hint

For non-veggies, serve up with chipolatas.
Only uses one pot, so minimal washing up.

Additional Information

  • peas

  • cheese

  • carrot

  • Rice

  • Main Course

  • Vegetarian

  • Gluten Free

  • Nut Free

  • Egg Free

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Your comments

  • 27/03/11 16:58

    You will need to use an alternative to parmesan to make this recipe vegetarian.

  • 16/10/08 19:36

    Great way to get vegetables into kids. One pot means less washing up.