How To Make Vegetable Risotto

Start by boiling water for the vegetarian stock.

Prepare all ingredients: chop onions, sweet potatoes, zucchinis, capsicum, and mushrooms; crush garlic; and gather cherry tomatoes and broccolini.

Heat a 12-inch cast iron skillet and add a good amount of olive oil to coat the pan.

Add diced onions to the skillet and sauté for a few minutes until they soften.

Add 3 cups of arborio rice to the skillet and stir to coat the grains with oil.

Pour in a good glug of white wine and let it cook out, stirring occasionally.

Once the alcohol has cooked off, start adding the vegetarian stock bit by bit, ensuring the rice is covered by about half an inch.

Cook the rice gently, stirring occasionally, until it's about three-quarters cooked, then spread it out on a tray to cool down.

In the same skillet, add more olive oil and the remaining chopped onions, sautéing them.

Add diced sweet potatoes to the skillet and cook for a few minutes.

Add diced capsicum and continue to sauté.

Add the mushrooms and crushed garlic, stirring everything together until fragrant.

Add cherry tomatoes and broccolini tops to the skillet, cooking until the vegetables are tender but not mushy.

Pour in more white wine and allow it to cook out, then add more stock to help steam the vegetables.

Finally, add the partially cooked arborio rice to the skillet and mix everything together, allowing the rice to finish cooking in the mixture.

Equipment Needed

Spice Level:

Dietary