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Vegetarian Risotto - How to make | YourFoodFantasy.com

Easy Vegetarian Risotto

Simple recipe to make Risotto at home
5 from 2 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine Italian, Multi-National
Servings 4 Portions
Calories 332 kcal


  • 1 Cup Arborio rice
  • 1/4 Cup Cooking wine
  • 3 Cup Vegetables Broth
  • 1 Cup Broccoli Florets
  • 1/2 Cup Asparagus Chopped
  • 1/3 Cup Bell Pepper Sliced (I have used Red and Yellow bell peppers)
  • 1 Onion Sliced
  • Salt As per taste
  • 1/2 Teaspoon Black pepper powder
  • 2 Tablespoon Oil


  • Heat 1 tablespoon oil in a pan and add broccoli, asparagus, bell pepper, onion and sauté till they are tender and crunchy. Take them out and keep aside.
  • To the same pan add rest of oil and rice to it. Add wine and sauté till all the wine is absorbed. Now add vegetable broth one ladle at a time till it is all absorbed. Sauté constantly as these rice tend to stick to the bottom. Keep the heat to medium-low all the time.
  • Add another ladle and sauté again and repeat this until all the broth is absorbed. Now add salt, pepper powder and mix well. Add sautéed vegetables and mix. Switch off the heat.
  • Serve your Risotto and enjoy it hot with a wine of your choice.
    Vegetarian Risotto | Italian Food | Your Food Fantasy


  1.  You can add Parmesan cheese to it once it’s all cooked. I didn’t added in my recipe as no one in my house is a fan of Parmesan.
  2. Keep the broth warm as it slows the cooking process if you add cold broth.


Nutrition Facts
Easy Vegetarian Risotto
Amount Per Serving
Calories 332 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 542mg24%
Potassium 332mg9%
Carbohydrates 59g20%
Fiber 4g17%
Sugar 6g7%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.
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