Vegetable Risotto Recipe with Ideas for the Season

Name: Vegetable Risotto Recipe Top 3*** | Thomas Sixt Foodblog
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: risotto rice 120 g; shalotts 1-2 pc; Vegetable broth 300-400 ml; Olive oil 40-60 ml; butter 20-40 g; dry white wine 80 ml; nutmeg 4 pinches; Salt 6 pinches; black pepper 4 pinches; Cayenne pepper 2 pinches; Vegetable broth 250 ml; Cream 150 ml; Bärlauch 1 bunch; Zucchini 1 pc; Mushrooms 250 g; almonds 10 pc; Olive oil 15 ml; parmesan 40 g; majoram some

Vegetable risotto recipe picture — Vegetable Risotto Recipe Image © Thomas Sixt

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Here I show you my vegetable risotto recipe.

You can prepare the risotto with vegetables all year round in different variations.

Today I have refined the risotto with bear’s garlic.

Wild garlic is available from the middle of March until the beginning of May.

Harvest the bear’s garlic before the blossom, bear’s garlic smells softly of garlic.

If you want to be sure, buy the wild herb at the market or supermarket.

Vegetable risotto is generally vegetarian and if you need a vegan variety, you can replace the pecorino or parmesan with freshly roasted and finely grated almonds.

This tastes great and makes everyone happy.

Discover here all tips for your perfect vegetable risotto.

Let yourself be inspired to cook for yourself, cook a great dish for your loved ones.

Good luck!

Table of Contents

1. Recipe Vegetable Risotto
2. Calories and Nutritional Values
3. Vegetable Risotto Shopping List for the Supermarket
4. Other Recipes for Risotto

1. Recipe Vegetable Risotto

Below you will find the recipe for vegetable risotto.

With the tips in the article you can adapt the recipe flexibly according to the season and your own taste.

I wish you every success!

Vegetable Risotto

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 884

Preparation Time 20 Min.

Cook Time 25 Min.

Total Time 45 Min.

Simple guide for preparing risotto with vegetables.

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5.00 from 1150 ratings

Ingredients

Risotto Ingredients
120	g	risotto rice
1-2	pc	shalotts
300-400	ml	Vegetable broth
40-60	ml	Olive oil
20-40	g	butter (omit for vegan version!)
80	ml	dry white wine (optional!)
4	pinches	nutmeg
6	pinches	Salt
4	pinches	black pepper
2	pinches	Cayenne pepper
Wild Garlic approach
250	ml	Vegetable broth
150	ml	Cream (or soy cream)
1	bunch	Bärlauch
Vegetables and decoration
1	pc	Zucchini
250	g	Mushrooms
10	pc	almonds (freshly roasted, finely grated as vegan cheese substitute)
15	ml	Olive oil
40	g	parmesan (or Pecorino cheese)
	some	majoram (Fresh for decoration)

Instruction

Preparation step 1

dice shallots — Finely dice the shallots

Prepare shallots

Halve, peel and finely dice the shallots.

Preparation step 2

Risotto Rice with Shallots — Finely dice shallots and sweat colorless in a saucepan with the rice in a little olive oil.

Sauté rice

Sweat the raw risotto rice and diced shallots in a pot with a little butter and olive oil.

Preparation step 3

Risotto in a pot. — Risotto in the pot while preparing. You can cook the bear's garlic in a pot and use the bear's garlic stock for the risotto.

Prepare risotto

Add the white wine, bring to the boil with the vegetable stock and simmer until light.

Stir the risotto constantly.

Preparation step 4

Optional wild garlic

If you want to prepare the bear’s garlic variant, bring the vegetable stock to the boil, add cream or soy cream, add bear’s garlic cut into small pieces, bring to the boil for 2 minutes.

Then mix and pass through a fine sieve after 5 minutes.

Use the bear’s garlic sauce to prepare risotto instead of broth.

Preparation step 5

Vegetables for vegetable risotto frying in a pan. — Vegetables for vegetable risotto in a pan while frying.

Prepare vegetables

Chop the zucchini and mushrooms and fry them in a pan with olive oil.

Let the vegetables colour and season with salt, pepper and nutmeg.

Leave the vegetables next to the stove.

For the variants:

Fry the fennel directly, peel the asparagus and cut into pieces, cook briefly – then fry, peeled pumpkin, cut into pieces, cook until al dente and then fry.

Preparation step 6

Caramelise the tomatoes. — Caramelise the tomatoes in a pan.

Prepare tomatoes

If you want to add cocktail tomatoes that marinate for example in a pan with olive oil, salt, pepper and sugar and caramelize with the cream Brulee burner.

You can also caramelize the tomatoes briefly in the pan if you don’t have a Creme Brulee burner at home.

Preparation step 7

Arrange risotto

Finely grate the Pecorino or Parmesan cheese.

Refine the risotto with a little cheese, butter and olive oil until creamy.

For the vegan version of the vegetable risotto only use olive oil and grate the almonds fresh and fine.

Arrange the vegetable risotto on a warm plate in the middle, add the vegetables, decorate and serve quickly.

Video