This Autumn vegetable risotto is one of the comfort foods I most look forward to as the weather starts to get cooler.
It’s full of leeks and courgettes, making it a great way to pack in the vegetables. It’s also perfect if you have a glut you need to use up.
Risotto has a reputation for being high maintenance, but it doesn’t need to be. The reason for the stirring of a risotto is to release the gluten in the rice, but you can achieve this while stirring less frequently. This risotto is a delight to make and eat!
More risotto recipes:
- Chicken and Pea Risotto
- Asparagus Risotto with Parmesan Crisps
- Chorizo and Pea Risotto
- Beetroot and Goats Cheese Risotto
- Spring Vegetable Risotto with Feta
- One Pot Mushroom and Thyme Risotto
The Ingredients
- Olive oil – it’s fairly traditional to start your risotto off with butter, but I’ve used olive oil here – it goes nicely with the vegetables.
- Onion, leeks, courgettes – these are the vegetables used in your risotto. You could also add a handful of frozen peas at the end if you like.
- White wine – completely optional. If you don’t want to use it, switch for a little more vegetable stock.
- Vegetable stock – or water and a good quality vegetable stock cube.
- Parsley – fresh parsley really lifts this dish.
- Vegetarian Italian hard cheese – you can use Parmesan if you are not vegetarian, otherwise use a vegetarian cheese.
More vegetarian comfort foods you might like:
- Goats Cheese Stuffed Shells
- Classic Leek and Potato Soup
- Butter Bean and Halloumi Stew with Pesto
- Creamy Leek Gnocchi
- Cauliflower Cheese Soup
Top Tips
- You want your risotto rice to be al dente. The absolute best way of figuring out when it’s ready is by tasting it regularly. The rice should have a little bite to it.
- Leaving your risotto to sit is a key to a great risotto! It allows the rice to relax, the cheese to melt and the temperature to decrease a little bit. You will really notice the difference.
Autumn Vegetable Risotto
Vegetarian risotto with leeks and courgettes
Start Cooking in Cook Mode
Ingredients
- 2 tablespoons olive oil
- 1 onion peeled and finely chopped
- 2 large leeks sliced
- 300 grams risotto rice
- 1 glass white wine
- 700 ml vegetable stock
- 2 courgettes sliced
- 30 grams Italian hard cheese
- Handful chopped parsley
Instructions
- Add the onion to a casserole dish with half of the olive oil. Sweat over a medium heat for two minutes, the add the sliced leeks and cook for a further 2 minutes.
- Add the risotto rice, stir for 1 minute then add the white wine. Let the wine simmer down.
- Pour the stock in gradually, stirring often. This process will take around 25 minutes. Top up with water if necessary. The rice should be al dente but getting gloopy.
- Add the courgettes to the pan; stir well. Pour in the remaining olive oil, grated cheese and chopped parsley then put the lid on the pan, turn the heat off and leave for 5-10 minutes.
- Take off the lid and stir well – the courgettes should have cooked in the residual heat from the pan.
