Looking for a comforting, flavour-packed meal that’s easy to make? This easy vegetable risotto is a delicious one-pot dish, packed with colourful vegetables and creamy, tender Arborio rice.
Simple enough for a weeknight dinner yet satisfying enough for the whole family, it’s easi
Ingredients:
- 1 tbsp butter or olive oil
- 1 small onion, finely chopped
- 2 carrots, diced
- 1 cup cherry tomatoes, halved (or 1 cup diced tomatoes)
- 1 cup Arborio rice (risotto rice)
- 3 cups vegetable or chicken stock, warmed
- ½ cup grated parmesan or mild cheese
- Salt & pepper to taste
- Optional: peas, corn, or zucchini for extra veggies
Method:
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Heat butter in your pot over medium heat. Add onion and cook until soft.
Add carrots and cook for 3–4 minutes. - Stir in tomatoes and let them soften.
- Add Arborio rice and stir for 1–2 minutes until coated and slightly translucent.
- Pour in 1 cup of warm stock and stir gently.
- When most of the liquid is absorbed, add another cup.
- Continue adding stock a little at a time, stirring occasionally, until the risotto becomes creamy and the rice is tender (about 18–20 minutes).
- Turn off the heat and stir in grated cheese.
- Season with salt and pepper.
