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!
Recipe
Mom's Vegetable Risotto
Ingredients
- 4 tablespoon olive oil, divided extra virgin
- ½ 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
Instructions
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Add tablespoon olive oil to a pot over medium heat and add onions, celery and carrots. Sauté for a few minutes.
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Add the rest of the diced vegetables. Let them cook for about 5-7 minutes.
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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.
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In a large pan or pot over medium heat, add 2 tablespoon olive oil, and garlic. Once garlic is fragrant, add the rice and toast it for 5 minutes.
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Pour in the white wine. Let it absorb. Once wine is absorbed, add the tomato sauce to the rice and stir everything together.
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Add a good amount of broth and stir. Keep stirring or else the rice with stick to the bottom of the pan.
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Keep stirring the rice, and adding broth as needed, until the rice is cooked, about 30 minutes.
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Plate and top with parmigiano reggiano if desired. Enjoy!
Recipe Video
Recipe Notes
- 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.
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