Meatless Monday Recipe Veggie Risotto

Veggie Risotto

I love this recipe it’s perfect for lunch or a side dish.I hope you like Veggie Risotto.

vegetable risotto katherines corner


What You Need

4 Cups vegetable stock

1/2 Cup asparagus tips

3/4  Cup baby carrots( halved lengthways)

3/4 Cup petite peas

1 Cups fava beans

2 Tbsp olive oil

2 baby leeks, thinly sliced

1 ¼ Cup risotto rice

1 Tbsp pesto sauce ( from your local market or homemade)

¼ Cup pine nuts ( toasted)*

Large Saucepan

Slotted Spoon

Large non stock frying pan

Before You Start Toast the pine nuts (see below recipe)

Let’s Make It! Bring the stock to the boil in a large saucepan, then reduce the heat, add the asparagus tips, carrots, peas and  beans and simmer for 4–5 minutes until tender. Remove the vegetables with a slotted spoon and set aside. Keep the stock simmering over a med low heat. Meanwhile, heat the oil in a large frying pan and add the leeks. Stir-fry for 2 minutes until they are bright green, then stir in the rice. Add 2–3 tbsp of the hot stock and cook gently, stirring until the liquid is absorbed. Continue adding the stock, a little at a time, until the mixture is soupy and the grains of rice are tender but still have a slight bite. This will take about 20 minutes. Stir in the pesto and season to taste. Gently stir in the asparagus, carrots, peas and beans and cook for a few more minutes until the vegetables are heated through. Serve with the toasted pine nuts sprinkled on top.


Tid Bits ~When fresh peas and fava beans are not in season ( or to save time) use frozen peas and beans.


*How To Toast Pine Nuts

Preheat the oven to 350°

Select a baking sheet with side walls so the pine nuts do not spill when you stir them. Pick through the pine nuts, removing broken pieces, until you have 1 cup of whole pine nuts. (The broken pieces toast too fast and the final results will not be uniform).Place pine nuts onto the baking sheet in a single layer. Toast the pine nuts in preheated oven for 6 to 10 minutes. Stir the pine nuts occasionally during toasting. Remove from oven when the pine nuts are a uniform golden brown. Keep a close watch on them it’s better to remove the pine nuts when they are slightly under-toasted rather than burned. Immediately move toasted pine nuts to a plate or bowl. If left on the hot cookie sheet they may continue to brown-off after removing them from the oven.


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  1. I am an equal opportunity risotto stalker. I have never met a risotto I did not like! Yummy! Thanks so much for posting this recipe. I will try it!

  2. Fava beans and a nice Chianti? Just kidding, I couldn’t resist.

  3. Looks delicious. I am going to give it a try because I am a real veggie and rice lover.

  4. Sounds good!! We are trying to go meatless at least once a week at our house.

  5. Yum! I love risotto and all vegies!

  6. Hi Katherine. Just popped over to say how impressed I was with the work you did for Carol at Facing50withhumour, in setting up her new Blog, “Fortifying the Fifties”! It’s brilliant, the whole set-up, so well done! My soon to be son-in-law is a Vegetarian, so your Meatless Recipe will be wonderful for me to cook for him. Great instructions, so I shall have a go!

  7. I fell in love with Risotto last year but I’m to lazy to make it.
    Trader Joe’s has some awesome ones in their freezer.

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