Vegetable Risotto

Friends of mine in Milan taught me how to make traditional risotto a few years back.  It’s a delicious recipe that calls for wine, so there’s an excuse for a glass as you stir the rice. I’ve taken that recipe and bent the rules a little to have a more veggies than usual and it worked out well!  I use delicious fresh, organic veggies that I get each week from Harvest of Hope.


  1. Heat a good glug of olive oil in a pot.
  2. Add chopped spring onions and cook briefly.
  3. Add uncooked arborio rice and stir for a few minutes.
  4. Add half a cup of white wine and stir until absorbed- any cheapie will do. I used organic, fair trade Live-a-Little.
  5. Add water, one cup at a time and stir until absorbed.
  6. Add stock – I use a nice organic one by Health Connections that I get at Pick n Pay.
  7. Keep adding water until the rice is nearly cooked.
  8. Add a cup of milk. This is a sneaky trick I like – the milk gives a creamy texture without excessive cheese.
  9. Check the rice is cooked – it shouldn’t be crunchy anymore, but don’t kill it, as the heat will cook it just a little more even once you take it off the stove.
  10. Stir in some cheese – flakes of parmigiano is delicious, but you can use camembert, brie or just cheddar.


  1. Heat garlic in a pan with olive oil.
  2. Add sliced aubergine, green pepper and halved mushrooms.
  3. Cook until just starting to soften and remove from heat.

Add the vegetables to the rice and serve on top of fresh rocket.


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