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Creamy veggie risotto

Creamy veggie risotto

A star rating of 4.2 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2 adults and 2-3 children

Disguise vegetables and make this healthy veggie risotto for kids

  • Healthy
  • Vegetarian
Nutrition: per serving
low insalt1.28g


  • 1 tbsp olive oil
  • 1 onion , chopped
  • 1 parsnip , finely diced
  • 2 medium carrots , finely diced
  • 350g risotto rice , such as arborio
  • 1 bay leaf
  • 1.2l hot vegetable or chicken stock
  • 140g frozen pea or petit pois
  • 50g parmesan (or vegetarian alternative), grated


  • STEP 1

    Heat the oil in a large shallow pan. Tip in the onion, parsnip and carrots, cover and gently fry for 8 mins until the onion is very soft.

  • STEP 2

    Stir in the rice and bay leaf, then gently fry for another 2-3 mins until the rice starts to turn see-through around the edges. Add 300ml of the stock and simmer over a gentle heat, stirring until it has all been absorbed. Carry on adding the hot stock, a ladleful at a time, letting it be absorbed before adding more. Continue until the rice is just cooked and all the stock has been used, adding a little more water or stock if needed. This will take 18-20 mins.

  • STEP 3

    Remove the bay leaf from the cooked risotto and stir in the peas. Heat through for a few mins, then add most of the Parmesan and season to taste. Sprinkle with the remaining Parmesan and serve.

Recipe from Good Food magazine, February 2006


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A star rating of 4.2 out of 5.21 ratings

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