Vegetable Risotto

Yet another of my big pot o’food dishes with plenty of veggies and good stuff thrown in.


  • 1 cup chick peas
  • 1 medium/large green squash
  • 2 medium bell peppers
  • 4 carrots
  • 3 celery sticks
  • 1 green apple
  • 1 large or 2 medium onions (yellow/white)
  • Arborio rice (2 cups)
  • Butter (2 tablespoons)
  • Light olive oil
  • White wine (I like Pinot Grigio)
  • Freshly ground black pepper, (sea) salt
  • Freshly grated Parmesan cheese
  • Optional spices – cumin powder, coriander powder

Put it all together:

  1. Cook the chick peas with a 1/3 teaspoon salt.
  2. Chop the vegetables and the apple up.
  3. Saute the onions in the main pan/pot with 1 tablespoon butter and saute the other vegetables in another pot on the side with light olive oil (don’t overheat)
  4. After the onions have become translucent, add the other tablespoon of butter in the pot, add the 2 cups of rice, saute that too.
  5. Slowly add 2 cups of white wine into the pot and cook the sauteed rice-onion mix in it and cook for a while.
  6. Add the chopped green apple and cooked chick peas (drained) in the main pot, stir a few minutes.
  7. Add the sauteed vegetable and 2 cups of water into the mix, along with the salt (about 1 teaspoon, more if needed later), freshly ground black pepper (about 0.75 teaspoon), and the other spices (1 teaspoon each of the cumin and coriander powder if you want). Mix thoroughly, stir it in, cook as rice soaks up the water and the vegetables and apple cook in the liquid.
  8. Cover, lower heat and let it cook, return occasionally to pot to ensure nothing is sticking to the bottom of the pot or burning.
  9. As rice softens up and cooks and vegetables seem cooked, add the freshly grated Parmesan cheese and stir it in well.

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