Vegetable Risotto

Recipe: Vegetable risotto

Vegetable recipe, ready in a few minutes just enough time to cut the zucchini and onion. I was pleasantly surprised by the flavor of this risotto, I especially loved the crunchiness of the corn. We tasted this risotto for a dinner, it was really welcome. A quick and easy recipe, with a special flavor. This vegetable risotto will be ideal for a vegetarian dish.

Recipe ingredients

  • Vegetable risotto recipe for 4 people:
  • 140g of Arborio rice
  • 1 large onion
  • 1 small zucchini
  • 1 tablespoon of olive oil
  • 75g of wild lingonberries
  • 150g sweet corn
  • 1 vegetable cube
  • 125 gr of parmesan


  1. Rinse the zucchini, then cut it into cubes.
  2. Peel the onion and slice in half and then into rings.
  3. Heat the olive oil in a large skillet.
  4. Brown the onions.
  5. Add the zucchini as soon as the oil is hot.
  6. Add the rice and let it toast for a few minutes, constantly stirring the ingredients in the pan.
  7. Add the lingonberries with the juice.
  8. Cover with water just to the level of the rice and simmer gently, watching the water level.
  9. Add the vegetable cube.
  10. Add the Parmesan while stirring.
  11. Pour in the corn kernels, just to heat them.
  12. Serve very hot, without reheating it.

Preparation time: 30 minutes
Cooking time: 17 minutes
Number of people: 4
4 star rating: 1 review

What wine to drink with: Vegetable risotto

My favorite wine for this recipe: Bandol rosé Grape variety: Grenache noir, Sincault, Mourvèdre.
Temperature between 08 ° and 10 °

Sear the shallots Add the zucchini Add the rice Wet Zoom

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