Vegetable Risotto

I make this on special occasions, it is a crowd pleaser!


  • Lots of grape seed oil (1/4 cup-ish)
  • 1/2 cup sliced carrots
  • 1/2 cup sliced celery
  • 8 ounces mushrooms of your choice, sliced
  • 1 teaspoon dried thyme
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 2-1/2 cups vegetable broth
  • 1/4 cup lemon juice
  • 3/4 cup frozen green peas
  • 2 tablespoons chopped parsley
  • Sea salt and black pepper, to taste


  1. In a heavy bottomed saucepan, heat half of the oil over medium heat.
  2. Add the carrots, celery and cook, stirring occasionally, until the celery is tender, about 6-8 minutes.
  3. Add the mushrooms and thyme, and sauté until the mushrooms are soft, about 4 minutes more.
  4. Add almost the remaining of oil (saving about a tablespoon) and the rice, and, stirring constantly, cook until the rice is evenly coated and sounds like crispy rice cereal in the pan, about 4 minutes.
  5. Add the wine, stirring constantly, until all of the liquid is completely absorbed.
  6. Begin to ladle the broth into the rice and cook, continuing to stir, until most of the liquid is absorbed.
  7. Continue to add the broth in ladleful increments, allowing the liquid to be absorbed before another addition, for about 20 minutes.
  8. Add the peas (you can add them frozen) and cook for just about 2-3 minutes, stirring constantly, or until the peas are tender and bright green.
  9. Stir in the remaining olive oil, parsley.
  10. Add sea salt and pepper to taste and serve immediately.

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