Green Veggie Risotto

    1 hour

    My husband and I love risotto and prefer to eat healthily so we came up with this healthy risotto recipe. We use homemade stock to keep the fat and salt down. This recipe can easily be made vegetarian or vegan by using veggie stock and leaving out the cheese.

    71 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 onion, diced
    • 1 clove garlic, crushed
    • 1 cup (185g) Arborio rice
    • 1 stalk celery, diced
    • 1/3 cup (85ml) dry white wine
    • 4 cups (1L) boiling chicken stock
    • 1 cup broccoli florets
    • 3/4 cup sugar snap peas, halved
    • 1 cup thinly sliced zucchini
    • 1 cup fresh green beans, cut into 2cm pieces
    • 1/3 cup crumbled reduced-fat feta cheese
    • 2 tablespoons chopped fresh parsley

    Preparation:35min  ›  Cook:25min  ›  Ready in:1hour 

    1. Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce the heat to medium and stir in the celery and white wine.
    2. Cook and stir until the wine has mostly evaporated then stir in one third of the boiling chicken stock; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the stock should take 15 to 20 minutes in all. Add the broccoli, peas, zucchini and green beans during the last 7 minutes of cooking and cook until tender. Stir in the feta cheese and parsley before serving.

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    Reviews in English (46)


    Great recipe. I followed the recipe exactly, except omitted the broccoli. I would recommend partially precooking fresh green beans. Even though I added them with the first broth addition, they weren't done with the rice and other vegetables. I had to add more water and cover at the end to get them tender / crisp. This adjustment worked, and the taste was great. The feta went very well. A good way to use the summer vegetables.  -  28 Jul 2008  (Review from Allrecipes USA and Canada)


    This is one of the best recipes that I've gotten off of I followed it exactly as above and it was wonderful!  -  19 Aug 2008  (Review from Allrecipes USA and Canada)


    My partner and I both thought this was delicious! It turned out great even though this was my first time making risotto. I used a soup pot and made a double batch. This increased the cooking time by 15 minutes. Otherwise, I followed the recipe exactly! I love feta but would be interested to try Parmesan. The pea pods and beans were not as tender as the broccoli and zucchini so I could see steaming them a bit. They were perfect for us! Will definitely make again.  -  06 Feb 2009  (Review from Allrecipes USA and Canada)