Roast Vegetable Risotto

A rich and colourful risotto perfect for those meat-free days.

Serves: 4
Preparation Time: 15 minutes
Cooking time: 30 minutes


•750g pumpkin, diced
• 1 onion, finely diced
• 1 red capsicum, finely diced
• extra virgin olive oil, as needed
• 100g butter
• 2 cups risotto rice*
• 1 cup dry white wine
• 1 litre simmering vegetable or chicken stock
• 100g spinach or rocket leaves
• 1/2 cup grated Parmesan cheese
• sea salt and freshly ground black pepper
• parsley, for garnish

*Vialone Nano, Carnaroli or Arborio
rice is recommended


Place pumpkin, onion and capsicum on an oven tray, drizzle with oil, season and roast in the top of the oven at 200°C for 15 min until golden. Melt 50g butter in a large pot, add rice and cook, stirring for 1 min until opaque. Add 3/4 of the roasted vegetables, reserving the rest. Add wine and 1 cup of simmering stock and cook uncovered, stirring until all the liquid has been absorbed. Adding hot stock is important to maintain the cooking temperature and continue the cooking process. Continue adding stock, stirring regularly, until the rice is cooked to ‘al dente’ stage – this will take 15-20 minutes. If more liquid is required, add extra boiling water. Stir the remaining butter, spinach and the Parmesan into the risotto and season. Loosen the risotto with a little extra boiling water if required so it is the consistency of porridge. Serve sprinkled with pepper and garnish with parsley.


Top with dollops of fresh ricotta or crumbled feta cheese for a creamy touch.

Recipe by Naomi Crisante