Mom’s Mixed Vegetable Risotto with Tomatoes

This is my mom’s vegetable risotto recipe– and it’s so delicious! Made with onions, carrots, celery, peppers, zucchini, peas, mushrooms, and tomatoes, it’s filled with vegetable flavor. This creamy risotto comes together in 1 hour for a cozy vegetarian dinner.

Course Main Course

Cuisine Italian

Diet Vegetarian

Prep Time 30

Cook Time 1

Servings people

Calories 430kcal

Author Pina Bresciani

Ingredients

4 tablespoon olive oil, divided, plus more for finishing 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
2 cups arborio rice
white wine
3-6 litres vegetable stock
salt and pepper to taste

Instructions

Add tablespoon 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 except for the peas. 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. When the sauce has about 5 minutes left, add in the peas. In the mean time, heat up the broth.
In a large pan or pot over medium heat, add 2 tablespoon olive oil. Add the rice and toast it for 2-3 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.
Remove pan from heat, add a generous amount of olive oil and stir. Then add a generous amount of grated parmigiano reggiano then stir some more.
Plate and top with more parmigiano reggiano if desired. Enjoy!

Video

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.

Nutrition