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Roasted seasonal vegetable risotto


The perfect, most delicious vegetarian risotto!

  • Serves: e |
    e servings
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 60 mins
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  • Roasted vegetables

  • 1 green pepper, julienne
  • 4 baby marrows, julienne
  • 3 aubergines, julienne
  • 12 Rosa tomatoes, halved
  • 1 clove garlic, finely chopped
  • 60 ml (¼ cup) olive oil
  • 30 ml (2 tbsp) fresh thymes, leaves only
  • salt and freshly ground black pepper, to taste


  • 30 ml (2 tbsp) butter
  • 45 ml (3 tbsp) olive oil
  • 1 onion, finely chopped
  • 375 ml (1 ½ cups) Arborio rice
  • 1, 250 litres vegetable stock, slowly simmering
  • 60 ml (¼ cup) butter, cubed
  • freshly grated Parmesan, to serve

Preheat the oven to 180°.

For the roasted vegetables, mix all of the vegetables well with the garlic, oil, thyme and season. Pour into a roasting tray and roast until cooked, about 20 minutes. Remove the baby marrow first as they will cook the quickest. Remove the tomatoes and reserve.

Melt the butter and oil in a large frying pan and sauté the onion until translucent

Add the rice and stir until it is well coated with the onions. Make sure that the stock is hot and start adding a ladle at a time, stirring continuously, until all of the liquid has been absorbed. Continue to add one ladle of stock at a time until the rice is al dente. Mix in the roasted vegetables except for the tomatoes.

Stir though the butter and serve with the tomatoes and a sprinkle of the Parmesan while still hot.