Aunty Em's vegetable risotto

    55 min

    A lovely vegetable risotto I make for my siblings and for everyone around me! Serves 4 to 6 people. It will take about 40 minutes.


    8 people made this

    Serves: 4 

    • drizzle of sunflower oil
    • 1 large carrot, chopped
    • 2 sticks celery, chopped
    • 1 leek, chopped
    • 1 large onion, chopped
    • 400g arborio rice
    • 1.6L vegetable stock
    • 3 to 5 squeezes tomato puree

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Heat the oil in a large pan on medium heat. Add the carrot, celery, leek and onion and cook and stir until softened.
    2. Add the arborio rice and stir with vegetables over medium heat until the grains are coated properly. Keep stirring throughout.
    3. When that's done, start adding the vegetable stock bit by bit, stirring between each addition and waiting for most of the stock to be absorbed before adding more.
    4. Add the tomato puree halfway through. Keep on adding until the rice is cooked. Add the stock until the rice is ready.
    5. Taste, and enjoy!


    Make sure the risotto is not dry. Risotto has to be a bitty liquidy, but it should not be runny.

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    Reviews in English (1)


    Divine! Left out the tomato puree on mine as not a fan, the rissoto is gorgrpys. I've impressed myself 😊  -  16 Jun 2016