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Vegetable Risotto Recipe with Ideas for the Season

is a chef, food photographer, cookbook author and blogger.
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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!

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
Total Time 45 Min.
Preparation Time 20 Min.
Cook Time 25 Min.

Simple guide for preparing risotto with vegetables.

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Vegetable risotto recipe picture
Vegetable Risotto Recipe Image © Thomas Sixt


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)


dice shallots
Finely dice the shallots

Prepare shallots

Halve, peel and finely dice the shallots.

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.

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.

wild garlic
Wash wild garlic, the wild herb is my personal highlight for Easter.

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.

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.

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.

Vegetable risotto recipe picture
Vegetable Risotto Recipe Image © Thomas Sixt

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.




2. Calories and Nutritional Values

3. Vegetable Risotto Shopping List for the Supermarket

For your vegetable risotto you need the following ingredients:

Risotto base:

Risotto with wild garlic:

Vegetable variants:

I’ve combined mushrooms and courgettes in this recipe.

Asparagus fits as well, I wouldn’t add fennel.

Cocktail tomatoes can always be added, that brings more colour to the plate and a pleasant acidity.

The pumpkin is ideal in autumn in combination with mushrooms and courgettes.

Tomatoes caramelizing with the cream Brulee burner.

4. Other Recipes for Risotto

Comments, Cooking Questions and Answers

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