Vegetarian Risotto
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ¼ cup olive oil
  • 1 large onion diced
  • 2 medium carrots peeled and diced
  • 1 medium sweet potato diced
  • 2 cups diced pumpkin
  • 1 cup peas
  • 1 cup chopped mushrooms
  • 1 tablespoon garlic paste
  • ½ tablespoon salt
  • ½ tablespoon pepper
  • 2 litres vegetable stock
  • 2 to 3 cups Arborio rice
  1. Place the vegetable stock in a saucepan and let it boil
  2. Place the oil in a second heavy based saucepan on the stove on high heat. When the oil is hot, add the onion and cook for 2 minutes or until the onion is soft, then add the carrots, sweet potato and cook for a further 2 minutes, add pumpkin, peas, mushroom and the garlic paste and cook for a further three minutes, add the rice and stir through the vegetable and cook for two minutes. Add the salt and pepper
  3. Add 1 ladle of the vegetable stock and stir. Make sure the rice and vegetables don’t stick to the pan, turn the stove down to medium heat
  4. Add more stock each time it is absorbed into the rice, so he risotto doesn't get dry. Continue this until the risotto is cooked, this will be when it is soft with a little bit of a bite to it
Recipe by Hassle Free Food at