Main CoursesRecipes by Thomas SixtRisottoSeason & TopicsVegetarianWild garlic

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

By 24. April 2019 No Comments
Vegetable risotto recipe picture arranged on a white plate.

OTHER LANGUAGES: German

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 Art Picture Food Art by ©Thomas Sixt Foodfotograf

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.

Caramelise tomatoes over an open fire.

Tomatoes caramelizing with the cream Brulee burner.

Vegetable risotto recipe picture arranged on a white plate.

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!

Vegetable risotto recipe picture arranged on a white plate.
Vegetable Risotto Recipe
Votes: 19
Rating: 4.89
You:
Rate this recipe!
Rezept drucken
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.
Servings Prep Time
2 Persons 20 Minutes
Cook Time
25 Minutes
Servings Prep Time
2 Persons 20 Minutes
Cook Time
25 Minutes
Vegetable risotto recipe picture arranged on a white plate.
Vegetable Risotto Recipe
Votes: 19
Rating: 4.89
You:
Rate this recipe!
Rezept drucken
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.
Servings Prep Time
2 Persons 20 Minutes
Cook Time
25 Minutes
Servings Prep Time
2 Persons 20 Minutes
Cook Time
25 Minutes
Ingredients
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
Servings: Persons
Units:
Instructions
  1. 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.
    Risotto in a pot.
  2. 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.
    Vegetables for vegetable risotto frying in a pan.
  3. 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.
    Caramelise the tomatoes.
  4. 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.
    Vegetable risotto recipe picture arranged on a white plate.
Recipe Notes

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*
Total Fat 70g 108%
Saturated Fat 31g 155%
Polyunsaturated Fat 5g
Monounsaturated Fat 30g
Cholesterol 147mg 49%
Sodium 1513mg 63%
Potassium 898mg 26%
Total Carbohydrates 42g 14%
Dietary Fiber 6g 24%
Sugars 9g
Protein 19g 38%
Vitamin A 42%
Vitamin C 47%
Calcium 49%
Iron 22%
* 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,

OTHER LANGUAGES: German

Thomas Sixt

Thomas Sixt

Servus! I am Thomas and show you on this website great cooking recipes to cook yourself. As cook professional I would like to accompany you in the kitchen and as food photographer I would like to make you feel like good food. Good success & good appetite!

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