Vegetable Risotto

Who says cooking has to be time-consuming, complicated and tedious? We love it delicious and simple! With this tasty vegetable risotto you are able to prepare a simple, nutritious and healthy meal for yourself and your loved ones. If you want to read and learn more about nutrition and nutrients, check out our older blog posts.


  • 6oz brown rice 
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 or 2 cloves of garlic, crushed 
  • 1 red pepper, chopped into small cubes
  • 4oz mushrooms, sliced
  • 1 cup peas (fresh or frozen)
  • 1 cup sweetcorn (fresh or frozen)
  • 2 medium carrots, chopped into small cubes
  • 5oz organic meat of choice or a vegetarian/vegan alternative
  • a pinch of mixed herbs
  • freshly ground salt and pepper

Put the rice into a sieve and run under the cold tap until the water runs clear. Place the washed rice in a saucepan and cover with an inch of water, bring to the boil and simmer until soft.

Wash and prepare vegetables. Put the peas, sweetcorn and carrots in a pan of boiling water and simmer for 5 minutes. Heat the olive oil in a large frying pan and add the garlic until it begins to brown – then add the onion. Fry gently for about 3 minutes then add the red pepper and mushrooms. Fry gently for another 3 minutes and add the salt pepper and herbs (oregano or thyme) to taste. Prepare the meat or the vegetarian/vegan alternative in the meantime.

Add the finished rice and mix it together with the meat or meat substitute and the vegetables. After a few minutes turn off heat and put the lid on the frying pan and leave for 5 minutes to let the flavors mingle. Serve while still warm. 

Bon appétit! 

Note: feel free to use any kind of vegetables you enjoy eating.

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