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SideChef
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Budget-Friendly
Vegetable Risotto
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12 INGREDIENTS • 10 STEPS • 30MINS

Vegetable Risotto

Recipe

4.7

3 ratings
Learn how to make the perfect restaurant-style Risotto on a budget. Feel free to get creative with the vegetables you add, depending on what's in season!
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Learn how to make the perfect restaurant-style Risotto on a budget. Feel free to get creative with the vegetables you add, depending on what's in season!
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Nicko's Kitchen
Hi, I'm Nicko, welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals for the whole family to enjoy.

30MINS

Total Time

$6.52

Cost Per Serving

Ingredients

Servings
2
us / metric
Vegetable Stock Pot
2
Vegetable Stock Pots
Water
2 cups
Water, boiled
Olive Oil
2 Tbsp
Olive Oil
Onion
1 cup
Onion, diced
Red Bell Pepper
1/2 cup
Red Bell Pepper, diced
Arborio Rice
1 cup
Arborio Rice
Carrot
1/2 cup
Carrot, diced
Zucchini
1/2 cup
Zucchini, diced
Asparagus
12 stalks
Asparagus
Cut off and use just the spear tips.
Green Peas
1/2 cup
Green Peas
Butter
1 Tbsp
Butter, softened
Shaved Parmesan Cheese
1 Tbsp
Shaved Parmesan Cheese

Nutrition Per Serving

VIEW ALL
Calories
677
Fat
24.0 g
Protein
18.1 g
Carbs
104.7 g
Love This Recipe?
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author_avatar
Nicko's Kitchen
Hi, I'm Nicko, welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals for the whole family to enjoy.

Cooking Instructions

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step 1
Into a mixing jug, add Vegetable Stock Pots (2) and Water (2 cups). Mix well until dissolved. Keep hot.
step 2
Into a pan over medium heat, add Olive Oil (2 Tbsp). Once warm, add Onion (1 cup) and Red Bell Pepper (1/2 cup). Cook for 3 minutes, stirring gently with a rubber spatula throughout.
step 3
Add Arborio Rice (1 cup). Cook, stirring, for 30 seconds.
step 4
Add 1/2 cup of the stock and cook, stirring, until it has been absorbed by the rice.
step 5
Add Carrot (1/2 cup) and another 1/2 cup of the stock. Cook, stirring, until it has been absorbed by the rice.
step 6
Add another 1/2 cup of stock. Cook, stirring, until it has been absorbed by the rice.
step 7
Add Zucchini (1/2 cup), Asparagus (12 stalks), and the last 1/2 cup of stock. Cook, stirring, until it has been absorbed by the rice.
step 8
Add Green Peas (1/2 cup) and mix through.
step 9
Add Butter (1 Tbsp) and Shaved Parmesan Cheese (1 Tbsp). Mix well.
step 10
To serve, pile high in the center of a plate. Shake it to let the risotto take the form of the plate. Top with extra parmesan if desired.

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Tags

Budget-Friendly
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegetarian
Quick & Easy
Italian
Rice
Vegetables
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