risotto green veg

Green Vegetable Risotto Recipe

This is a variant on my super easy vegetable risotto recipe.

It was a lovely spring supper for a sunny day and I couldn’t believe that my toddler gobbled it all up, I will definitely be making this more often just because it got her to eat asparagus and green beans!!

Serves 4.

green vegetable rissotto with aparagus, leekes and green beans


Chopped green vegetables (roughly one handful of each variety – I used onion,  leek, courgette, asparagus and green beans)

2 garlic cloves

1 litre vegetable stock (I use 2 knorr vegetable stock pots and 1l of boiling water)

300g risotto rice (I use Tesco Arborio Risotto Rice)

Knob of vegan butter / spread



1. Chop up all your veggies up fairly small (no bigger than 1cm pieces).

2. Make up 1l vegetable stock using 1l boiling water from the kettle and stock cubes or pots.

3. Put a couple of glugs of olive oil in a medium to large saucepan and put it on a medium heat.

4. When the oil is hot, add the garlic and all the veg and soften them in the oil for 3-5 minutes.

5. Add the rice to the pan, giving it a stir for around a minute. This ‘toasting’ the rice apparently prevents the rice from overcooking and keeps it ‘al dente’ or firm to the bite.

6. Add the stock a bit at a time (about 2 ladles full at a time but you don’t really need to measure just keep adding a splash from your jug).

7. When the stock is almost absorbed, add some more. Keep doing this, and stirring pretty much constantly, for approximately 18-20 minutes. You may not need all your stock, or you may need to add a splash extra of boiling water to stretch it out, but I find 1l for this amount is pretty much spot on.

8. Towards the end of the cooking time, keep tasting the rice and stop cooking when it is at your desired firmness. I like it quite soft.

9. Stir in a knob of butter and serve.




As there are just 2 of us and a toddler this makes a bit too much for us, so I have frozen a little pot of this for a future meal for Lissy (it freezes and heats up fine) or to make arancini (fried risotto balls) for lunch. I have also heated this up for leftovers for lunch the next day – it goes a bit stodgier but I love it.

L x


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