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  • Writer's pictureMotorbiters - Bites

Vegetable Risotto

You can pretty much throw in whatever veg you have leftover in your fridge to make a tasty risotto. Prawns🍤 are also a tasty addition. This one is packed full of veg

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3 tbsp olive oil

1 leek finely chopped

1 red Ramiro pepper

5 runner beans sliced

2 garlic cloves, finely chopped

About 4 spring green leaves sliced

2 Handfuls frozen peas

275g risotto rice oz

100ml white wine (optional)

1 litre/1¾ pint stock (made with 1 vegetable stock cube)

2 good pinches dried flaked chilies (crushed chillis)

50g Parmesan finely grated, plus extra to serve

Salt and freshly ground pepper

Freshly chopped parsley to serve (optional)


Heat the oil in a large saucepan or medium flameproof casserole. Add the leek and pepper, stir well then cover and cook over a low heat until soft, stirring 2–3 times to prevent it sticking. Add the garlic and cook for 2 minutes more, stirring.

Stir in the risotto rice and cook for a minute, stirring constantly. Pour in the wine and stock and bring to a simmer.

Add all the stock and the chilli to the risotto. Bring to a gentle simmer and cook uncovered for 22–25 minutes, or until the rice is tender and very creamy. Stir the risotto every 4–5 minutes for the first 10 minutes of the cooking time, then more regularly as the liquid reduces and the rice swells; add spring greens, helda beans and peas and stir constantly for the final 5 minutes.

Stir in the parmesan cheese. Season to taste with salt and pepper and serve topped with extra Parmesan and freshly chopped parsley if you like.

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