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Easy Vegetable Risotto

Easy Vegetable Risotto

Vegetable goodness presented as pure comfort food.

Course Main Course
Keyword Easy Vegetable Risotto
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Jane Georgiades


  • 1 brown onion sliced
  • 2 carrots chopped
  • 2 sticks celery chopped
  • 1 clove garlic sliced
  • 3 cups arborio rice
  • 7 cups hot vegetable stock See stock concentrate in Tomato Soup recipe
  • 6 roma tomatoes sliced lengthways into three slices each
  • 150 g baby spinach leaves
  • 1 cup grana padano cheese


  1. Preheat the oven to 200°C. Lay the tomato slices on an oven tray lined with baking paper. Drizzle with oil and sprinkle with salt and pepper. Roast until starting to collapse and caramelise (about 15 minutes).

  2. While the tomatoes are roasting, blitz onion, garlic, celery and carrot in the food processor until finely chopped. Then add to an oiled pan (about 4 tbsps of oil) and fry gently for a couple of minutes. Add the rice and stir. Fry for a couple of minutes then add hot stock one cup at a time, stirring all the time until the liquid is absorbed. When most of the stock, but not all, is used, add the spinach and stir to wilt.

  3. Turn off the heat and stir in the cheese and roasted tomato slices and then serve!