top of page

Veggie Risotto

30 Minute Veggie Risotto. Lush flavours, and so filling!

Serves: 4 Time: 30 minutes



  • 1 tbsp olive oil

  • 25g butter

  • 1 onion, chopped

  • 140g chestnut mushrooms, sliced

  • 2 garlic cloves, crushed

  • 140g arborio risotto rice

  • 150ml dry white wine (or just use more stock)

  • 500ml hot vegetable stock

  • 4 sundried tomatoes, chopped

  • 2 tbsp chopped fresh parsley

  • 25g parmesan or vegetarian alternative, freshly grated

  • 100g fresh spinach

  • extra green salad, to serve if you like (rocket would be nice)


  1. Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for another 2-3 minutes until the mushrooms are nicely softened and reduced in size.

  2. Next, stir in the rice to coat with the onion and mushroom mixture and cook for 1 minute. Then pour in the wine and cook over a medium-high heat for about 3 minutes, stirring until the wine is absorbed.

  3. Reduce to a lower heat, then add the tomatoes and quarter of the stock and cook stirring for about 5 minutes until the liquid is absorbed. Pour in a further quarter of the stock and continue stirring until absorbed.

  4. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender. This may take 15 mins.

  5. Next, stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted, then stir through.

  6. Serve sprinkled with the remaining parmesan and your extra salad if you like!


Love this recipe? ❤️

Click the little heart at the bottom of this recipe and it will save to your Favourite Recipes on your profile - so you can easily find it next time.

Don’t forget to like and comment below to recommend to others 👇🏻

Hope you loved it!

Rosie ❤️


Related Posts

See All


bottom of page