Green Vegetable Risotto By Vicky Ratnani

Green Vegetable Risotto

Here is a veggie packed risotto that is extremely appealing with aromatic flavours.
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Cooking Time

20-25 min

Meal Type


Preparation Time

15 min




  • ½ diced zucchini
  • ½ diced green capsicum
  • ½ diced green beans
  • 1 tbsp butter
  • 1 tsp olive oil
  • 1 tbsp onion
  • 1 tbsp celery
  • 1 green chilli
  • 1 tbsp garlic
  • 2 cups Arborio rice
  • 1 tbsp lemon juice
  • 1 cup vegetable stock
  • 10 spinach leaves
  • ½ cup milk
  • ½ cup green peas
  • Few basil leaves
  • 3 tbsp parmesan cheese powder
  • Cracked black pepper
  • salt


  1. 1

    Finely chop zucchini green capsicum, and green beans and add to the a bowl. Add butter to a heated deep saucepan. Add some olive oil. Saute chopped onion celery, green chilli, and garlic. Add the Arborio rice. Add lemon juice (a substitute for white/red wine). Mix well. Add chopped vegetables. Pour adequate quantity of vegetable stock. For a green puree, grind spinach leaves with some milk and blend well. Add green peas to the vegetable mix in the pan. Mix again with a few basil leaves Parmesan cheese, cracked black pepper, and salt. Add spinach puree and gently mix again. Add some more butter. Once cooked, transfer to a serving plate. For garnishing, take some Parmesan cheese powder in a pan. Heat it melts. Sprinkle some cracked pepper powder. Allow this cheese to cool to become crisp. Garnish the risotto with the crispy Parmesan cheese, sprouts, and basil leaves. Serve the risotto hot.

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