Vegetable Risotto

This classic risotto from Gino d'Acampo brings together spring and summer vegetables in a typically Italian rice dish
By Gino D'Acampo
Vegetable Risotto
  • Rating:
  • Serves: 3
  • Cook Time: 40 minutes
  • Prep Time: 25 minutes
  • Effort: medium


  • 6 tbsp Italian olive oil
  • 1 onion, finely chopped
  • 50 g asparagus
  • 80 g button mushrooms, finely sliced
  • 1 red pepper, diced
  • 1 courgette, finely chopped
  • 350 g arborio risotto rice
  • 500 ml vegetable stock
  • 1 tsp butter
  • 3 tbsp parmesan shavings
  • salt and black pepper


1. Heat the olive oil in a large saucepan, and fry the onion, asparagus, mushrooms, pepper and courgette until softened.

2. Add the rice and continue frying for about 2 minutes, stirring all the time. Gradually pour in the vegetable stock, a little at a time, giving the rice time to absorb the stock between each addition.

3. Season with salt and pepper, and continue cooking for about 20 minutes until the rice is tender, but still has a hint of 'bite' to it.

4. Just before serving, add the butter and stir well. Serve garnished with Parmesan cheese shavings.

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