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Vegetable Risotto

Serves: 2 – 3 as a meal

Risotto can be made with so many different flavourings and today I just wanted a simple veggie one that would hit the spot as a meal. Just veggies and rice makes this filling enough to make it a meal.


2 tbsp butter

½ cup finely chopped shallots

½ cup finely chopped bell peppers

1 ½ cup Arborio rice

1 cup white wine

6 cups vegetable broth (possibly more or less)

1 cup broccoli flowers cut into 1 inch pieces

1 cup asparagus spears cut into 1 inch pieces

2 tbsp butter

1 cup grated parmesan cheese

1 cup shredded mozzarella cheese

Grated parmesan


  1. On high heat, melt butter in large sauce pan and sauté shallots and pepper for five minutes

  2. Add rice and keep stirring until rice starts to get translucent, about three minutes

  3. Pour in wine and reduce heat to medium, once wine has reduced pour on 2 cups broth and lower heat to a simmer

  4. Stir occasionally and when liquid has reduced at 3 cups of broth, broccoli and asparagus and stir until everything is well combined

  5. As the liquid is reduced keep adding ½ cup more broth and stirring occasionally until rice is cooked. Could take up to 40 minutes depending on your stove. The liquid should have a slow bubbling at all time

  6. Once rice is cooked stir in butter, parmesan and mozzarella until everything is well combined

  7. Rice should be thick and not runny. Take off of heat and let sit for five minutes

Plate and top with grated parmesan


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