Recipe courtesy of Michele Urvater

Vegetable Risotto

  • Level: Easy
  • Yield: 4 servings


2 tablespoons each of butter and olive oil

1/2 cup finely chopped onion

1/2 cup each finely diced celery and carrot

1 1/2 cups short grain or Arborio rice

Minced garlic

5 cups simmering water

1 cup thawed frozen petite peas

Salt and freshly ground black pepper

1/2 cup grated fresh Parmesan cheese

1/4 cup chopped fresh basil leaves

1/4 cup toasted pine nuts, optional


  1. Heat the butter and oil in a heavy wide saucepan. When foaming subsides add the onion and cook for 5 minutes or until golden brown. Add half of the celery and carrot and cook for 3 to 4 minutes or until tender but still crisp. Add the rice and cook, stirring continuously, for 5 minutes or until toasty. Add the garlic and simmer a few seconds. Add 1/2 cup boiling water and cook until rice has fully absorbed it. Continue this way until 1 1/2 cups water have been absorbed, then add 1 cup of boiling water.
  2. After 20 minutes or when the rice is half cooked add the remaining celery and carrot and cook for 10 minutes more. Add the peas and finish cooking the rice. Season to taste with salt and pepper. Right before serving, stir in the Parmesan cheese and basil. Garnish with pine nuts.
  3. (If you want a more ample meal, serve this with grilled boneless chicken breasts marinated in lemon juice; grill them when rice is half way done.)
Let's Get Cooking!

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1 Review


My first comment is that the instructions are incomplete for anyone who has never cooked risotto (IMHO): the instructions failed to state that during the 20 minute cooking period and "continue cooking" after the peas have been added, one is to keep adding the hot water. Other than that, the instructions and quantity of ingredients went as planned. Certainly one could use broth instead of water, but I used water. I also used basil in a tube as I did not have fresh basil handy. This is pretty tasty but not likely the level at which one would expect at a good restaurant. Mind you, I cooked this for my husband as I tend to shy away from high carbohydrate foods. I suspect others who try this may well put their own spin on it to elevate the flavors, but again, tasty and I highly recommend using the pine nuts.

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