Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Italian Vegetable Risotto
  • main
  • easy
  • medium
  • rice
  • vegetables
  • root-vegetables
  • everyday-cooking
  • italian
  • lunch
  • risotto
  • rice

Italian Vegetable Risotto

Try our simple classic Italian Vegetable Risotto recipe. It is packed full of flavour and fresh vegetables. Easy to make, quick and low calories.

  • Preparation time15 minutes
  • Cooking time25 minutes
  • Servings4 portions
  • DifficultyEasy


  • 40 g Flora Light
  • 1 onion finely chopped
  • 1 garlic clove crushed
  • 280 g Arborio rice
  • 900 ml vegetable stock pot
  • 400 g mixed fresh vegetables such as asparagus, diced red pepper, baby corn, button mushroom slices, tiny broccoli spears, courgette mange touts 410 g can chick peas drained and rinsed Black pepper
  • 2 tablespoons chopped fresh herbs, such as parsley or thyme

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Melt half the Flora in a large pan, add the onion and garlic and cook for about 5 minutes, stirring occasionally, until soft but not brown.
  2. Add the rice and cook, stirring, for 2 minutes.
  3. In another pan, keep the stock hot. Using a ladle, add about 150ml (¼ pint) hot stock and simmer the rice gently, stirring frequently, until the liquid has been absorbed. Continue adding the stock in this way and cooking (about 10 minutes) until the rice is almost tender.
  4. Stir in the vegetables and continue cooking gently for about 5 minutes until the rice and vegetables are tender, virtually all the stock has been absorbed and the mixture is creamy.
  5. Season to taste and stir in the herbs and remaining Flora before serving.