Roasted vegetable risotto

Don’t be afraid of making risotto, it’s a very calming experience. Use it as time out from the world. This is a gorgeous veggie risotto, the flavour of the vegetables is intensified by roasting. Simply serve with a green salad and French dressing. No meat required!
  • Serves
  • Prep
    10 mins
  • Cook
    30-40 mins
  • Difficulty
  • 240g butternut squash, peeled and cut into cubes
  • 1 red onion, chopped into large pieces
  • 1 aubergine, cut into cubes
  • 1 red pepper sliced into bitesize chunks
  • 3 tablespoons of extra virgin olive oil
  • sea salt and black pepper
  • 2 tablespoons of chopped thyme leaves
  • 300g arborio rice
  • 240g chestnut mushrooms or a mix of mushrooms, sliced
  • 1.2 litres hot vegetable stock, you can use Marigold veg stock powder if you like
  • parmesan cheese to serve
Preheat the oven to 200C.

Put the chopped veg into a large heavy roasting tin in a single layer. Pour over a third of the oil and coat the veg well using your hands.

Sprinkle over the sea salt and freshly ground black pepper, then sprinkle over the thyme. Roast for 30 minutes or until cooked but with some ‘bite’.

While the veg is roasting, heat the remaining oil in a heavy pan, add the rice and stir.

Add the mushrooms and gradually add the hot stock a ladleful at a time, adding the next when that’s been absorbed.

When the rice is cooked, stir in the roasted vegetables and half the Parmesan.

Serve with grated parmesan.

P.S. The pictured risotto demonstrates that you can use up whatever veggies you have in the fridge. We seriously encourage free-range cooking :)
Nutrition info
The red onion provides Quercitin, which is an anti-inflammatory substance. Inflammation can occur inside the body and is a precursor to many diseases and conditions. The red pepper and squash provide betacarotene, which is a great antioxidant – antioxidants help to keep your cells alive and kicking!

Learn how to weave food like this into a joyful healthy diet with our eatnaturally meal plans.

I hate the opera. I think I must have a tin ear. No matter how hard I concentrate it still sounds like a bunch of Italian chefs screaming risotto recipes at each other.
Aristotle Onassis
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