Main Meal Recipes > Vegetable Risotto

How to make vegetable risotto:
An easier version of vegetable risotto made with long grain rice.


1 cup long grain rice
4 tablespoons (2oz ) butter
1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
1/4 pint dry white wine
1 1/4 pints hot water
1 gram saffron strands
1 chicken stock cube
half red pepper, deseeded and finely chopped
half green pepper, deseeded and finely chopped
1 stick celery, finely chopped
1oz butter for serving
2 tablespoons freshly grated parmesan cheese
salt and black pepper
(see measure conversions for more information)


- Gently fry the garlic and onion in the 2oz butter in a large frying pan until the onion is tender.
- Add the rice and stir in very well.
- Add the wine and about 1/3 of the hot water.
- Add the saffron and the stock cube.
- Stir well and bring to the boil.
- When the water has almost all been absorbed stir in the rest of the hot water.
- Reduce the heat and cook gently until all the water had been absorbed (this should take about 15 minutes).
- Add the peppers and celery and cook for a few more minutes.
- Stir in the 1oz of butter and parmesan.
- Stir over heat until the butter has melted.
- Season and serve.