Vegetarian risotto recipes

Vegetarian risotto recipes

Vegetable risotto

A green-speckled risotto, made vibrant with peas, baby spinach and asparagus. Chives, mint, lemon zest and pecorino add extra bursts of flavour.

Mushroom risotto

Try our earthy risotto studded with chestnut and dried porcini mushrooms. It's lifted with zesty lemon and made creamier with butter and hard Italian cheese.

Butternut squash risotto

Indulgent but easy enough for weeknights, this butternut squash risotto with sage will hit the spot when you need Italian comfort food. Plus, it's ready in half an hour.

Asparagus risotto

This asparagus risotto is made with freekeh – a green wheat grain – instead of rice. It works well for risotto as the grains keep their bite when cooked.

Pearl barley risotto

A new recipe for risotto that uses pearl barley instead of rice. With mushrooms and spinach, it makes an easy but filling meal for one.

Healthy risotto

This meat-free risotto swaps rice for quinoa, complete with the wonderful earthy flavours of mushrooms, baby leeks and pecorino. Perfect for vegetarians and meat-eaters alike.

Beetroot risotto

Brighten up your risotto with beetroot for an easy vegetarian meal. Toppings of goat's cheese and walnuts pair perfectly in terms of flavour, and also add extra texture.

Tomato risotto

Pan-fried cherry tomatoes, bursting with flavour, really elevate this creamy risotto, which oozes with mature cheddar cheese.

Courgette risotto

This summery courgette recipe makes use of the seasonal green veg, alongside peas and artichoke. Barley is a great alternative to normal risotto rice, and makes for a delicious dish that feels indulgent but is under 300 calories.

Leek risotto

This seriously simple leek risotto is ideal for meat-free Monday. It's cooked in white wine and has Parmesan stirred through at the end to make it lovely and creamy. A speedy risotto, this one's ready in just 30 minutes.