Vegetable Risotto

20 min cook time
10 min prep time
Preperation Time:
10 mins
Cooking Time:
20 mins


  • 1.5 cups Arborio rice
  • 1 large brown onion, diced
  • 3 mushrooms, diced
  • 8 snow peas, diced
  • 1/2 cup zucchini, diced
  • 1/2 brocolli, diced
  • 1/2 cup bok choy
  • 1 vegetable stock cube
  • 1 cup water
  • Milk, as required
  • Canola oil & parmesan cheese to serve.


  1. 1. Heat oil in a pot over medium-high heat. Add onion, fry till soft. Add all vegetables and fry for 2 mins.
  2. Add rice, fry and stir for 1 min or until the rice starts to become translucent.
  3. Add vegetable stock cube and mix in. Add salt & pepper to taste.
  4. Add water, bring to the boil then lower heat right down and cover.
  5. Periodically check if the water has dried out. Each time it does, top up with about 4 tablespoons of milk.
  6. Cease topping up when the rice is just slightly crunchy.
  7. Turn off the stove but leave the rice to cook with residual heat.
  8. Serve topped with Parmesan cheese.


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