Risotto with courgette, mushroom and broccoli

Risotto courgette 22

Risotto is simple to make and so tasty. This version of Risotto is vegan but you can add some parmesan cheese on top for a cheesy version.

  • SERVE: serveserve
  • PREPARATION: 10 minutes
  • COOK: 20 minutes

What do you need?

  • 215 g of courgette
  • 250 g of chestnuts mushrooms
  • 50 g of broccoli
  • 1 vegetable stock
  • 175g of Arborio rice
  • 2 tablespoon of olive oil
  • Pepper
  • Aromatic fresh herb

How to make a Risotto with courgette, mushroom, and broccoli?

  • Start by washing carefully all the vegetables
  • Put the courgette in square pieces

! The courgette can be peeled or the skin can be left. For that recipe, I decided to peel it but that is only a preference

  • Chop roughly the broccoli
  • Slice all the mushrooms
  • In a large pan, heat the 2 tablespoons of olive oil
  • When the oil is hot, add the pieces of courgettes, sliced mushrooms, and broccoli
  • Cook all of them while stirring at medium heat for 5 minutes
  • Add the Arborio rice and continue to stir for 3 to 5 minutes
  • Then add 300 ml of boiling water with the vegetable cube

! Do not add additional salt ad the vegetable cube is already salty

  • The water should cover all the food
  • Let the risotto being cooked for 18 minutes covered on slow heat
  • Then serve it straight away with some freshly chopped aromatic herbs and pepper on top

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