Name: Vegetable risotto Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 400g gold sweet potato, peeled, cut into 2cm pieces; 2 tbsp olive oil (divided); 1 large zucchini, cut into 2cm pieces; 4 cups (1L) Coles Real Vegetable Stock; 1 1/2 cups (375ml) water; 25g Coles Australian Butter; 1 brown onion, finely chopped; 125g white cup or flat mushrooms, quartered; 1 large garlic clove, crushed; 1 1/2 cups (300g) Coles Italian Arborio Rice; 100g frozen Coles Australian Peas; 1/3 cup (25g) Coles Shredded Parmesan

Jump to Recipe·5.2 from 25 reviews

If you’re searching for a dish that feels like a warm hug in a bowl, this vegetable risotto is exactly what you need. Creamy, comforting, and packed with vibrant morsels of roasted sweet potato, zucchini, and peas, this vegetable risotto balances hearty textures with fresh, wholesome flavors. Each spoonful melts with buttery richness and a touch of parmesan, making it a perfect meal to enjoy any night of the week. Whether you’re a risotto enthusiast or totally new to this Italian classic, this recipe promises a satisfying and nourishing experience you’ll want to make again and again.

Ingredients You’ll Need

This vegetable risotto relies on simple, accessible ingredients that come together to create layers of flavor and texture. From the sweetness of golden sweet potatoes to the earthy mushrooms and creamy arborio rice, each element plays a crucial role in transforming this humble dish into a standout favorite.

400g gold sweet potato, peeled, cut into 2cm pieces: Roasting brings out its natural sweetness and adds lovely texture.
2 tbsp olive oil: Used for roasting vegetables and sautéing aromatics for rich flavor.
1 large zucchini, cut into 2cm pieces: Adds freshness and a tender bite after roasting.
4 cups (1L) Coles Real Vegetable Stock: The flavorful base that infuses the risotto with depth without overpowering.
1 1/2 cups (375ml) water: Combined with stock to gently cook the rice to creamy perfection.
25g Coles Australian Butter: Adds silkiness and richness during cooking.
1 brown onion, finely chopped: Builds a savory and slightly sweet foundation.
125g white cup or flat mushrooms, quartered: Earthy mushrooms give umami notes and texture contrast.
1 large garlic clove, crushed: Elevates the aromatics with just the right amount of punch.
1 1/2 cups (300g) Coles Italian Arborio Rice: The star grain that creates that signature creamy risotto texture.
100g frozen Coles Australian Peas: Adds vibrant color and bursts of sweetness.
1/3 cup (25g) Coles Shredded Parmesan: The final touch that brings everything together with cheesy, nutty flavor.

How to Make Vegetable risotto

Step 1: Roast the Sweet Potato and Zucchini

First things first, preheat your oven to 220C. Toss the sweet potato pieces with 1 tablespoon of olive oil and spread them out in a small baking dish. Roast for 10 minutes to bring out their natural caramelization and softness. Then, add the zucchini pieces, roast everything together for another 8 to 10 minutes until the vegetables are tender and lightly browned. This slow roasting unlocks deep flavors and adds beautiful texture to the risotto.

Step 2: Prepare the Broth

While the veggies roast, bring the vegetable stock and water to a boil in a medium saucepan. Once boiling, reduce the heat to low and keep it covered and simmering gently. Having warm stock ready is key to cooking the arborio rice evenly and releasing its creamy starches between each ladle of liquid.

Step 3: Sauté the Aromatics and Rice

Heat the butter together with the remaining tablespoon of olive oil in a large heavy-based saucepan over medium heat. Add the finely chopped onion, quartered mushrooms, and crushed garlic. Stir around for 3 to 4 minutes until the onion softens and the mushrooms start to release their juices. Then stir in the arborio rice, cooking for about a minute until each grain is coated, glossy, and a little translucent at the edges. This step sets the base for that silky risotto texture.

Step 4: Slowly Add Stock and Stir

Reduce the heat to low. Now the slow part begins: add the simmering stock one ladleful at a time to the rice. After each addition, stir frequently with a wooden spoon until the liquid is fully absorbed before adding the next ladle. This may seem a bit meditative, but this gentle process is exactly how the rice releases its creamy starches and becomes tender yet al dente. This step will take about 25 minutes total, so good company or a great playlist is a bonus.

Step 5: Finish with Roasted Veg and Peas

When the rice is nearly done, stir in the roasted sweet potato and zucchini along with the frozen peas (no need to thaw, they’ll cook through quickly). Add the last ladle of stock and cook everything together for 2 to 3 minutes until piping hot and the rice is tender but still holds a slight bite. Finally, remove the pan from heat and gently fold in the shredded parmesan cheese to add that irresistible cheesy creaminess. Your vegetable risotto is ready to enjoy!

How to Serve Vegetable risotto

Garnishes

For a little visual and flavor boost, fresh herbs like chopped parsley or basil make lovely garnishes. A light drizzle of extra virgin olive oil or a sprinkle of black pepper adds a fresh, peppery finish. If you like a touch of luxury, some toasted pine nuts or a few shavings of aged parmesan on top can elevate the dish beautifully.

Side Dishes

Since vegetable risotto is hearty and packed with veggies, it can stand on its own as a main meal. However, a crisp green salad with lemon vinaigrette or roasted seasonal vegetables complement it well. For a more substantial feast, pair it with grilled chicken or seared fish for a balance of proteins and textures.

Creative Ways to Present

Looking to impress guests? Serve the vegetable risotto in warm shallow bowls to keep it cozy longer. Spoon dollops of ricotta or mascarpone on top for creaminess, or add a few roasted cherry tomatoes for a burst of acidity and color. For a casual gathering, bundle the risotto in endive leaves or serve in mini crispy parmesan baskets—fun, bite-sized, and delish!

Make Ahead and Storage

Storing Leftovers

Leftover vegetable risotto can be kept in an airtight container in the fridge for up to 3 days. Because risotto thickens as it cools, you may want to loosen it up with a splash of warm vegetable stock or water when reheating.

Freezing

While risotto is best enjoyed fresh, you can freeze leftovers for up to a month. Place cooled risotto in freezer-safe containers or bags. To preserve texture, avoid freezing with fresh herbs or parmesan; add these fresh upon reheating.

Reheating

To reheat, gently warm the risotto on the stovetop over low heat with a little broth or water, stirring frequently until creamy again. Microwave reheating works too but stir every 30 seconds and add moisture to prevent it from drying out.

FAQs

Can I make this vegetable risotto vegan?

Absolutely! Simply swap the butter for olive oil and use a vegan parmesan alternative or nutritional yeast for that cheesy flavor. Ensure your vegetable stock is vegan-friendly as well.

What type of rice is best for risotto?

Arborio rice is the traditional choice because its high starch content creates the creamy texture risotto is famous for. Carnaroli and Vialone Nano are also good options if you want to experiment.

Can I use fresh peas instead of frozen?

Yes! Fresh peas are wonderful when in season and add a bright, sweet pop of flavor. Just cook them briefly before adding so they stay tender and vibrant.

How do I know when the risotto is done?

The rice should be tender with a slight firmness at the center, not mushy, and the mixture should be creamy and cohesive but not dry or soupy. It takes about 25 minutes of carefully adding broth and stirring.

Can I add other vegetables to this risotto?

Definitely! Feel free to add bell peppers, asparagus, spinach, or roasted pumpkin—the beauty of vegetable risotto is its versatility. Just adjust cooking times so all veggies are perfectly tender.

Final Thoughts

This vegetable risotto recipe truly captures the magic of simple ingredients brought together with care and patience. It’s soulful, tasty, and flexible enough to shine whether it’s a cozy weekday dinner or a special occasion. I encourage you to gather your ingredients, take your time with the stirring, and share some bowls of this heartwarming vegetable risotto with those you love. You won’t regret it!