This is my mom’s vegetable risotto recipe – made with onions, carrots, celery, peppers, zucchini, peas and mushrooms, as well as tomatoes, this risotto is full of flavor!
My mom has been making this risotto for years, so I figured it was time I shared it with all of you! If you try this risotto, please leave a review below – I love to see how you’re making out with these recipes!
Mom’s Vegetable Risotto
- 4 tbsp olive oil, divided extra virgin
- 1/2 white or yellow onion diced
- 2 small carrots diced
- 2 celery stalks diced
- 1 small zucchini diced
- 1 red pepper diced
- 1 green pepper diced
- 8 white mushrooms, including the stems diced
- 2 cups frozen peas
- 1 can peeled plum tomatoes 796mL or 28fl oz
- 1 garlic clove minced
- 2 cups arborio rice
- white wine
- 3-6 litres vegetable stock
- salt and pepper to taste
Add tbsp olive oil to a pot over medium heat and add onions, celery and carrots. Sauté for a few minutes.
Add the rest of the diced vegetables. Let them cook for about 5-7 minutes.
Mash the tomatoes with a fork or your hands and add them to the vegetables, along with salt and pepper. Let this sauce cook down until reduced, about 20-25 minutes. In the mean time, heat up the broth.
In a large pan or pot over medium heat, add 2 tbsp olive oil, and garlic. Once garlic is fragrant, add the rice and toast it for 5 minutes.
Pour in the white wine. Let it absorb. Once wine is absorbed, add the tomato sauce to the rice and stir everything together.
Add a good amount of broth and stir. Keep stirring or else the rice with stick to the bottom of the pan.
Keep stirring the rice, and adding broth as needed, until the rice is cooked, about 30 minutes.
Plate and top with parmigiano reggiano if desired. Enjoy!
- You may not need to use the whole 6L of vegetable stock, but it’s good to have on hand just in case.
- You can also use carnaroli rice instead of arborio if you’d like.