Vegetable Risotto Recipe, Risotto easy to Prepare with Ideas for the Season

Here I show you my vegetable risotto recipe. You can prepare the risotto with vegetables all year round in different variations.

Today I have refined the risotto with bear’s garlic. Wild garlic is available from the middle of March until the beginning of May. Harvest the bear’s garlic before the blossom, bear’s garlic smells softly of garlic. If you want to be sure, buy the wild herb at the market or supermarket.

Vegetable risotto is generally vegetarian and if you need a vegan variety, you can replace the pecorino or parmesan with freshly roasted and finely grated almonds. This tastes great and makes everyone happy.   

Discover here all tips for your perfect vegetable risotto, let yourself be inspired to cook for yourself, cook a great dish for your loved ones. Good luck!

Vegetable risotto photographed high-contrast on black plate and background. The risotto with vegetables can be prepared in many variations.

1. Vegetable Risotto Shopping List for the Supermarket

For your vegetable risotto you need the following ingredients:

Risotto base:

  • 1-2 shallots or young onions
  • risotto rice
  • optional dry white wine or Prosecco
  • vegetable broth
  • butter, olive oil
  • salt, pepper, sugar, nutmeg
  • Pecorino or Parmesan cheese

Risotto with wild garlic:

  • wild garlic fresh
  • cream or soy cream
  • vegetable broth

Vegetable variants:

  • mushrooms, chanterelles, porcini mushrooms
  • courgette
  • fennel (optional)
  • white asparagus (optional)
  • asparagus green (optional)
  • cocktail tomatoes (optional)
  • pumpkin (optional)

I’ve combined mushrooms and courgettes in this recipe. Asparagus fits as well, I wouldn’t add fennel. Cocktail tomatoes can always be added, that brings more colour to the plate and a pleasant acidity. The pumpkin is ideal in autumn in combination with mushrooms and courgettes.

Tomatoes caramelizing with the cream Brulee burner.

Vegetable risotto photographed on a white plate. Use a ring to arrange the vegetables so that they stay in shape in the middle.

3. Recipe Vegetable Risotto

Below you will find the recipe for vegetable risotto. With the tips in the article you can adapt the recipe flexibly according to the season and your own taste. I wish you every success!

Print Recipe
4.94 from 30 votes
4.94 from 30 votes
Vegetable Risotto Recipe
Vegetable risotto recipe by chef Thomas Sixt. Succesful instructions for risotto with vegetables in seasonal variations with wild garlic and mushrooms. Vegetarian and vegan tips.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Courses
Cuisine: Italian Recipes
Keyword: Glutenfreie Rezepte
Servings: 2 Persons
Calories: 884kcal
Author: Thomas Sixt
Risotto Ingredients
  • 120 g risotto rice
  • 1-2 pc shalotts
  • 300-400 ml vegetable broth
  • 40-60 ml olive oil
  • 20-40 g Butter omit for vegan version!
  • 80 ml dry white wine optional!
  • 4 pinches nutmeg
  • 6 pinches salt
  • 4 pinches black pepper
  • 2 pinches Cayenne pepper
Wild Garlic approach
  • 250 ml vegetable broth
  • 150 ml cream or soy cream
  • 1 bunch Bärlauch
Vegetables and decoration
  • 1 pc Zucchini
  • 250 g mushrooms
  • 10 pc almonds freshly roasted, finely grated as vegan cheese substitute
  • 15 ml olive oil
  • 40 g Parmesan or Pecorino cheese
  • some majoram Fresh for decoration
  • Sweat the raw risotto rice and diced shallots in a pot with a little butter and olive oil. Add the white wine, bring to the boil with the vegetable stock and simmer until light. Stir the risotto constantly. If you want to prepare the bear's garlic variant, bring the vegetable stock to the boil, add cream or soy cream, add bear's garlic cut into small pieces, bring to the boil for 2 minutes. Then mix and pass through a fine sieve after 5 minutes. Use the bear's garlic sauce to prepare risotto instead of broth.
  • Chop the zucchini and mushrooms and fry them in a pan with olive oil. Let the vegetables colour and season with salt, pepper and nutmeg. Leave the vegetables next to the stove. For the variants: Fry the fennel directly, peel the asparagus and cut into pieces, cook briefly - then fry, peeled pumpkin, cut into pieces, cook until al dente and then fry.
  • If you want to add cocktail tomatoes that marinate for example in a pan with olive oil, salt, pepper and sugar and caramelize with the cream Brulee burner. You can also caramelize the tomatoes briefly in the pan if you don't have a Creme Brulee burner at home.
  • Finely grate the Pecorino or Parmesan cheese. Refine the risotto with a little cheese, butter and olive oil until creamy. For the vegan version of the vegetable risotto only use olive oil and grate the almonds fresh and fine. Arrange the vegetable risotto on a warm plate in the middle, add the vegetables, decorate and serve quickly.

4. Calories Vegetable Risotto, the Nutritional Values

The nutritional values are calculated for the vegetable risotto with courgettes and mushrooms.
Nutrition Facts
Vegetable Risotto Recipe
Amount Per Serving
Calories 884 Calories from Fat 630
% Daily Value*
Fat 70g108%
Saturated Fat 31g194%
Polyunsaturated Fat 5g
Monounsaturated Fat 30g
Cholesterol 147mg49%
Sodium 1513mg66%
Potassium 898mg26%
Carbohydrates 42g14%
Fiber 6g25%
Sugar 9g10%
Protein 19g38%
* Percent Daily Values are based on a 2000 calorie diet.

5. Other Recipes for Risotto

Vegetable Risotto with Truffle
Pumpkin Risotto
Radicchio Risotto
Porcini Risotto
Red Wine Risotto
Mushroom Risotto
Simple Risotto
Simple Asparagus Risotto
Asparagus Risotto
Strawberry Risotto
Lemon Risotto
Saffron Risotto
Saffron Risotto with Prawns or Fish,

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!