Vegetarian Dish

One-Pot Veggie Risotto

Risotto is a dish that is typically made by stirring rice with stock, wine, and butter or olive oil for a long time until the rice grains are completely broken down. This dish can be served as a side or main course.
Table Of Contents

One Pot Veggie Risotto

My heartfelt thanks goes out to Sweet C’s Designs for helping me out with today’s blog post while I am in Washington, DC for the United Nations Foundation Global Issues Fellowship & Shot@Life Champion Summit. I know you are going to love this! I personally can’t WAIT to try it! Take it away Courtney……..

Hi Good Things readers, I’m Courtney from Sweet C’s Designs. I’m so excited to be here sharing one of my favorite one pot meals with you! This vegetable risotto is a delicious, easy meal that your whole family will love. It is creamy and rich, without any dairy – it’s a great vegan meal that is perfect for Lent, and a great filling dish that won’t break a diet. It’s also really adaptable – you can add in meat or any type of vegetables you like to try different flavors.


While this recipe only contains 6 ingredients, and doesn’t require a lot of skill (or cleanup!) it is a bit labor intensive. Basically, prepare to stir a pot for about half an hour. It’s a little work, but really, anyone can make this meal! Every time I’ve served this for friends or at parties people think I slaved away forever or have some magical recipe – but it is so easy to make, my almost two-year-old daughter did all the work for the risotto pictured (I cut all the vegetables, but she did all the stirring.) This is a great way to get kids involved in cooking. When I get my kids to help make dishes with vegetables, I find that they actually will eat more of it because it is something they helped to make!

While arborrio rice is a little more expensive than plain white rice, it is essential to use a short, fat rice like arborrio or this won’t taste very good. This dish is very inexpensive because it makes a lot, is great as a leftover, and you can add vegetables, meats or other items you already have on hand. It is a great pantry meal!

One-Pot Veggie Risotto

  • 1 medium onion
  • 1 small package cremini or button mushrooms
  • 2 medium zucchinis
  • 2 Tbsp olive or coconut oil
  • 1 1/2 cups Arborrio rice
  • 1 quart vegetable or chicken stock

One Pot Veggie Risotto

Start by dicing the onion, mushrooms, and zucchinis. To dice a zucchini, I usually find it is easiest to cut it in half lengthwise, and then cut each half lengthwise again. You can then line the zucchini quarters up and cut them into 1/2″ pieces quickly and easily.

In a large pan (I like to use an enameled dutch oven), heat 2 tbsp olive or coconut oil until shimmery. Add onions and zucchini and cook on medium until soft. Adding a few pinches of sea salt will help them release moisture and get soft more quickly.

One Pot Veggie Risotto

When the veggies are soft, add the arborrio rice and stir to coat with oil. I like to “toast” my rice with the vegetables for a few minutes on low heat because I think it gives the rice a nice, toasty flavor. Just be careful to not burn the rice. If it sticks a little to the bottom of the pan, just add a little more oil.

From this point out, you’re going to be adding small amounts of stock to your pan and stirring a lot. I use low sodium vegetable stock for this dish – but if you don’t care about this being vegan, chicken stock is especially good in risotto.

Turn the heat to medium high, and add just enough stock to cover the bottom of the pan (a little over 1/4 cup of stock.) Stir until the stock is completely absorbed by the rice – about 3-5 minutes.

When I first made risotto, I added cream at the end because the recipe I was using didn’t get creamy like risottos I had tried in restaurants. It was runny, and the cream just made it look thick without actually thickening it – so gross! What I didn’t know is that the creamy texture wasn’t actually from cream – it is from breaking down the starches in the rice! That is why stirring almost constantly is so crucial to this dish. It also helps it cook much faster – so don’t skip the stir.

One Pot Veggie Risotto

After rotating between adding stock slowly and stirring for 25 minutes, you will notice your risotto is getting very thick. Take a quick taste with a clean spoon, and see if the rice is still crunchy.

I personally like risotto with just a little bite to it (it is especially good to have the risotto al dente if you will be having this as leftovers – overcooking can make it quite mushy when reheated.) Your risotto will also continue to thicken and soften between taking it off the stove and serving – so it is better to have it just a touch al dente. If it is still VERY crunchy, add a little water or more stock and increase the heat, and stir until soft.

Serve hot, and top with a little grated parmesan if you’re not keeping it vegan.

One Pot Veggie Risotto

Once you’ve tried this basic recipe, don’t be afraid to change it up! I have recipes for a chicken and veggie risotto, a jambalaya risotto, a butternut squash risotto, and an antipasti risotto on my website. Some of my favorite variations come from just using up ingredients we have on hand!

If you have fresh vegetables, meat, or seafood you need to use before they go bad, risotto is a great and easy meal! Try adding bell peppers, carrots, fresh or frozen peas, shrimp, chicken, steak cubes, squash, eggplant – the sky’s the limit! You can also add in white wine for a traditional risotto, or some heavy cream, cheese, or cook it with butter instead of olive or coconut oil. I keep a big box of arborrio rice and plenty of stock on hand at all times so I can toss in different ingredients and make our family’s favorite meal at a moments notice!

I’d love to hear some of your variations!

0 ( 0 votes )

Family Cuisine
Family Cuisine - Instructions, how to, recipes for delicious dishes every day for your loved ones in your family

Readers' opinions (0)

Leave a Reply

Your email address will not be published. Required fields are marked *

Related Posts


desserts to make with dessert shells

07/10/2021 23:33 1862

Desserts to make with dessert shells can range in complexity, but they are all delicious and fun to make. Whether you want a quick snack or an elaborate dinner party dessert, these desserts have something for everyone!

Home Canned Marinara Sauce | Family Cuisine

11/08/2021 22:13 1701

Marinara sauce is a staple in many Italian households and it's easy to make. This recipe for home canned marinara sauce is simple and delicious.

How to make homemade marinara sauce using fresh tomatoes

20/08/2021 11:49 1465

This is a quick and easy recipe for homemade marinara sauce. It's made with fresh tomatoes, garlic, onion, basil leaves, oregano, salt and pepper.

How to make spaghetti sauce from fresh tomatoes for canning

20/08/2021 17:51 1410

Making your own spaghetti sauce from fresh tomatoes is easy and delicious. This recipe is a great way to use up those tomatoes that are too ripe for eating, but not quite ready to be canned. In the process of making this sauce, you

How to make orange chicken sauce from panda express

22/08/2021 06:07 1400

The Panda Express Orange Chicken Sauce is a must-try dish. The orange sauce is made from sweet and sour chicken, soy sauce, garlic, ginger, orange juice and corn starch.

Best Damn Air Fryer Pork Tenderloin

12/08/2021 00:27 1010

A review of the best air fryer pork tenderloin you can find.

How to build a santa maria grill

16/08/2021 22:01 897

Santa Maria Grill is a restaurant in the heart of downtown. We serve up delicious, healthy food in a comfortable setting.

Best Ever Enchilada Sauce Recipe (Tex Mex Chili Gravy) | Family Cuisine

12/08/2021 06:37 776

If you love Tex Mex and Mexican food, then this is the recipe for you. This best ever enchilada sauce recipe has just the right amount of spice with a hint of sweetness to make it perfect for any meal. It's

Load more