Roasted vegetable risotto for 2

    Roasted vegetable risotto for 2

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    About this recipe: I came up with this risotto recipe for two at university and it's been a favourite of mine since I first made it. It's also easy to adapt and you can add whatever vegetables you have to hand.

    MidgetR East Midlands, England, UK

    Serves: 2 

    • 1 courgette, cubed
    • 1 small aubergine, cubed
    • 1/2 red pepper, sliced into strips
    • 1/2 - 1 tablespoon extra virgin olive oil or cooking spray
    • 1 to 2 teaspoons butter
    • 1 garlic clove, crushed
    • 1 white onion, chopped
    • 750ml vegetable stock, or more as needed, from vegetable stock cubes
    • 150g arborio (risotto) rice
    • 1 teaspoon dried basil
    • 1 teaspoon mixed herbs

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat the oven to 200 C / Gas 6. Place the courgette, aubergine, and red pepper on a baking tray and drizzle with the oil or spray with cooking spray.
    2. Roast in the oven until tender, about 20 minutes.
    3. Heat the butter in a deep frying pan or saucepan and add the garlic and onion. Sautee for 1 to 2 minutes. Meanwhile, make the stock.
    4. Add the arborio rice to the pan and stir to coat with the butter. Add a small amount of the stock and stir continuously until most of the liquid has been absorbed, then add more stock and repeat the process until the stock has been used up and the rice has gained a creamy texture but still retains a little ‘bite’. This usually takes around 20 minutes. Use more water if necessary.
    5. Remove the vegetables from the oven after around 20 minutes or when almost all the stock has been added to the arborio rice. Stir to combine and add the herbs.
    6. Serve and enjoy!


    You can replace some of the stock with white wine if you like. Add it at stage 4 before the stock.

    Serving suggestion

    I don't like adding cheese to my risottos, but feel free to serve with a grating of Parmesan or stir it in at stage 5.

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