Creamy veggie risotto

Creamy veggie risotto

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(19 ratings)

Prep: 10 mins Cook: 30 mins


Serves 2 adults and 2-3 children

Disguise vegetables and make this healthy veggie risotto for kids

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal452
  • fat8g
  • saturates3g
  • carbs84g
  • sugars9g
  • fibre7g
  • protein16g
  • salt1.28g


  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 parsnip, finely diced



    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…

  • 2 medium carrots, finely diced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 350g risotto rice, such as arborio
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 1 bay leaf
  • 1.2l hot vegetable or chicken stock
  • 140g frozen pea or petit pois
  • 50g parmesan (or vegetarian alternative), grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

  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.

  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.

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Comments, questions and tips

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9th Apr, 2020
When I followed the recipe it turned out quite bland and boring but after I've added some herbs and some salt and pepper it was very nice And easy to make
Katie Smith's picture
Katie Smith
11th Jul, 2019
I love this recipe but for any vegetarians parmesan cheese is not vegetarian. I swap it for any other cheese that's in my fridge
27th Nov, 2018
Nice, but needs a bit of tweaks with extra herbs and flavours. However, this is not the amount for two adults! Maybe four and then possibly leftovers.
12th Sep, 2015
Really nice! Didn't take too long to make and tasted great! :-D
Norma. mackey
27th Sep, 2014
Mmmmm! Really tasty!
3rd Apr, 2013
Sorry I meant to type 4 adults.
3rd Apr, 2013
This is lovely, comfort food. My 6 year old ate it happily with no fuss, and it was super easy to make. I changed parsnip for swede. Be warned that this makes loads, I would say it could easily feed 3 adults.
8th Jul, 2010
Tried this recipe in class, went over as it takes forever to add stock, but I loved it. I was the only person to eat it as the rest of my group didn't want to try it, but it was tasty and my favourite recipe in my binder :)
13th Jun, 2008
Unfortunatley we found this dish took ages to cook and when it was finally ready it was bland and rather disappointing. Not really worth the effort and made gallons to much as well which then got wasted. Shame
1st Mar, 2008
Really nice comfort food supper and a great way to use up leftover veg. I added frozen soya beans instead of peas. Little bit more bite than peas, but good.


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