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Veggie Risotto - Recipe

Healthy, colorful and nutrient, this Veggie Risotto is a great idea for a yummy vegan dinner. Ready in less than 30 minutes, this recipe is ideal for both a daily meal or a special occasion!

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Veggie Risotto - By happystove.com


  • Level: Medium
  • Preparation time: 20 minutes
  • Total time: 25 minutes
  • Yield: 4 servings


  • Rice (parboiled or carnaroli)

    1 cup
  • Carrots (cubed)

    1 cup
  • Celery (cubed)

    1 cup
  • Yellow Onions (small)

  • Vegetable Broth

    2 cups
  • Brandy (for flambe')

    1 oz
  • Cilantro

    to taste
  • Salt

    to taste
  • Black Pepper

    to taste
  • Extra Virgin Olive Oil

    2 tbsps
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Cooking Directions:

Prepare the vegetable broth in a large pot and adjust of salt. Bring it to a simmer point. You will need to keep the broth handy and very hot during the entire process.

Wash the rice in cold water. Finely chop the onion. Wash, clean and cube carrots and celery and set aside.

In a large non stick pot heat the oil and wilt the chopped onion.

At this point, add the cubed carrots and the celery. Stir fry for a couple of minutes, stirring continuously.

Quickly add the rice. Allow few moments to heat up. Remove from fire for the next step.

Add the brandy and immediately flambe the rice. To do this operation light the rice using a long match and continue to stir until all the alcohol burns and all flames disappear. Use extreme caution and always make sure nothing flammable is close.

Using a ladle pour some vegetable broth onto the rice. Cook until completely evaporated always stirring. Repeat pouring more ladles of broth and let evaporate until the rice is completely cooked. The secret for a great risotto is to repeat this operation many times, always adding enough broth to allow some juice but not too much.

Cook until the rice is "al dente", usually 17-18 minutes since it started cooking.

Remove from heat, top with fresh ground black pepper and fresh chopped cilantro and serve immediately. Garnish with celery and carrot sticks if desired.


Choosing the right rice: for a perfect risotto use Italian rice variety like Vialone nano, Arborio or Carnaroli. The Italian rice is plump and oval-shaped with white grains.

Green peas can be added to this recipe. If you are using canned ones, just stir fry them together with carrots and celery.

If you want to use pre-cooked vegetables or canned ones, add them to the rice almost at the end of the cooking time.

thank you! from the happy stove team.
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