Super Easy Vegetable Risotto Recipe

I love risotto but don’t make it very often as my husband isn’t so keen. It is a bit of a pain to stir it constantly for 18-20 mins or so, but its such an easy one pot dish otherwise it is really worth it. Its a great way to get veggies into our toddler as she loves it!

This is great recipe for using leftover veggies you have from the week, and you can use pretty much anything in there. I find it great for using up half of things like a rogue half onion etc.

The ingredients below are what I used today but are really just a guide, you can add/ omit or change the veggies quantities as much as you like. I have thrown in green beans, asparagus, spinach even cubes of butternut squash and its always yummy.

See below the recipe for some more ideas for variations. Serves 4.

Easy vegetable risotto Toddler friendly Vegetable Risotto



1 small or half a large onion

1 small or half a large courgette

1 small or half a large red pepper

handful of mushrooms

handful of cherry tomatoes

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 spread / butter



1. Chop up all your veggies, you can leave them as chunky or chop them as small as you like. We keep them quite small as its a great way to disguise veggies for our toddler Lissy.

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. See below for some nice topping ideas – I think simple parmesan is my favourite!



  • Add a tin of chopped tomatoes before the stock for a more tomatoey risotto.
  • For an amazing mushroom risotto omit all veggies but mushrooms, garlic and onion and add a can of campbell’s condensed mushroom soup before the stock.
  • Add some leftover cooked meat such as bacon, ham or chicken 5 minutes before the end of cooking.
  • Add a small glass / splash of wine before the stock for a lovely rich flavour
  • Add some chopped chilli with the vegetables for a bit of a kick
  • Top with slices of crispy fried bacon
  • Top with parmesan or your cheese of choice
  • Top with a sprinkling of chopped herbs such a chives or basil
  • Add a splash of milk to make it milder tasting and cool it down for toddlers


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) and I intend to make arancini (fried risotto balls) for lunch tomorrow – recipe will follow! 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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