Sorry, you need to enable JavaScript to visit this website.
Change language
Home > Vitafriendspku > Recipes > Green Vegetable Risotto
Back to recipes

Green Vegetable Risotto

  • PREP TIME: 10min
  • COOK TIME: 30-35min
Step 1

Bring stock and water to the boil in a medium sized saucepan over high heat.  Reduce heat to low, simmer, covered. 

Step 2

Meanwhile, heat butter and oil in a large, heavy based saucepan over medium heat.  Add leek, celery, and capsicum, fry, stirring, 5min; until vegetables start to soften.   Add zucchini, fry, stirring, further 5min.  

Step 3

Add rice, fry 1min, rice will appear slightly glassy and be lightly coated lightly in butter and oil. Reduce heat to low, add stock, one ladle at a time.  Stir with a wooden spoon until all liquid has been absorbed.  Repeat with remaining stock/water (will take approx. 20-25min).  


Step 4

Taste risotto, rice should be tender but firm to bite.  Stir in parmesan, and herbs,serve.

Serving suggestion:

Leftover Risotto stays fresh in an airtight container in the refrigerator for 2-3 days.


Top Tip:

Try different vegetables to vary the taste of the risotto; red onion, red capsicum, artichoke, and even salad leaves, can all be used. Including different herbs and spices can also inspire; try ground coriander, paprika, cinnamon, or fresh herbs, such as thyme, rosemary and more.  
If permitted, asparagus, snow peas, and green peas are a great way to add a little protein whilst keeping the “green” in this tasty risotto!

  • 1 litre gluten free vegetable stock
  • 1 ½ cups water
  • ½ Tbsp butter
  • Tbsp olive oil
  • 1 large leek, peeled, thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 green capsicum, thinly sliced
  • 1 zucchini, diced
  • 1 ½ cups low protein rice
  • ½ cup grated, low protein parmesan cheese (i.e. myLife        Biocheese  Grated – Parmesano) 
  • Chopped chives, parsley (optional)