Creamy Vegetable Risotto

I can guarantee that this creamy vegetable risotto will become your favorite. It’s so creamy and the flavor of the vegetables makes you feel like you’re eating a delight… that you’re giving your body an extra boost of health. I have the recipe from a friend who cooks well. She cooks this creamy risotto with vegetables for her little girl. It seems to me the kind of dish that is suitable for any meal of the day, even a dish that will delight even the most demanding guests. Trust me! It’s absolutely delicious and super easy to make.

preparation time: 10 min  |  cooking time: 40 min  |  serves: 4

Creamy Vegetable Risotto


200 g Arborio rice
1 zucchini, 1 red pepper, 1 carrot, 1 onion
1 tablespoon of mascarpone cheese
3 tablespoons of parmesan
1 tablespoon of lemon juice
50 ml olive oil and 800 ml water
a handful of baby spinach and a bunch of parsley
1/2 teaspoon of black pepper
1/2 teaspoon of oregano
1/2 teaspoon of thyme
optionally: chili flakes and a pinch of salt


  1. Clean the onion and cut it into small pieces. Sauteed it in olive oil (in a large pan) and in the meantime peel the carrot and the zucchini and grated them with large meshes. Add them over the sautéed onions and mixed gently.
  2. Cut the red pepper into small pieces and put it in the pan, mix it gently, and cook it on low heat for 5 minutes.
  3. Add 100 ml of water over the cooked vegetables and mix gently.
  4. Add the rice to the pan along with 400ml of water. Cook it on low heat for 10 minutes and stir with slow movements from time to time
  5. Then add another 300 ml of water and mix gently. After another 10 minutes, add mascarpone, parmesan, lemon juice, spinach, and spices on top of the mixture.
  6. Gently mix in the composition until homogenized and left on low heat for another 5 minutes, during which chopped the parsley finely and add it to the risotto.
  7. Before turning off the heat, stir gently and cover the pan with a lid. Let it rest for 10 minutes before serving.

Look! I prepared the creamiest risotto so simply and with a sensational taste. It delighted all my taste buds and made me put this recipe on top of my favorites. It is truly the best creamy vegetable risotto I have ever eaten.

Bon Appetit!

Did you make this creamy vegetable risotto? I want to see it! Tag me on Instagram @racopaz and let’s cook healthy together.

Secrets to getting a creamy and perfect risotto:

  • For preparing a creamy risotto we need rice rich in starch. The most suitable types of rice for risotto are Arborio and Carnaroli.
  • It is very important that whatever risotto recipe you choose to make, the rice must be cooked on low heat.
  • From time to time you need to stir gently, with slow movements so that the rice grains touch each other. Thus, the starch that forms creaminess is released.
  • If you do not use mascarpone or butter for extra creaminess, it is advisable to add the water gradually about every 2 minutes, and at the end add vegan butter, creamier vegan cheese, or olive oil.
  • Always let it rest for 10 minutes before serving.
  • Optionally, you can add a little white wine towards the end, 5 minutes before turning off the fire, for a flavor that will make a difference.

Suggestions for serving creamy vegetable risotto with:

Of course, a plate of creamy vegetable risotto accompanied by a white wine is the perfect match for a typical Italian dinner. The delicacy of the risotto and the flavor of the vegetables combined with the aromatic notes of a white Sauvignon wine is all you could want on a Friday night after a busy week.

Although it is recommended that the risotto be eaten after it is prepared. Also, it can be stored in the refrigerator for a maximum of 3 days. Heat before serving. Since it no longer has the same creaminess, you can add a teaspoon of mascarpone per serving while heating, a little butter, or a little oil depending on your preferences.

P.S. If you like risotto recipes, you can also try the recipe for creamy risotto with parmesan and saffron. It is the most famous Italian risotto recipe. For me, it is a more atypical recipe, as I think most of us are not used to consuming saffron. You may also find the taste a little odd. But saffron is very healthy and it is advisable to introduce it into our diet.

Creamy vegetable risotto is my favorite! But what are the most famous risotto recipes?

By following a few simple rules, you can easily prepare home a risotto identical to the one found in the best restaurants in Italy. Although many people think that preparing risotto is very difficult, I want to mention to you that it is very simple. It has become my favorite food, that comfort food, and I want to try as many variations of this delicacy as possible.

As I said above, prepared throughout Italy is Risotto Alla Milanese, that yellow risotto, a color acquired from saffron and with an intense taste of parmesan. I also prepared this delicacy, see the recipe for creamy risotto with parmesan and saffron.

Another type of risotto popular in the Mediterranean diet is risotto with seafood and/or shellfish. Every time I visit Italy, this is my choice for a typical Italian romantic dinner. Of course, it is served with a Chardonnay or Pinot Bianco white wine. Rainbow on the palate. 🙂

Risotto Quattro formaggi is at the top of many people’s preferences. It is a fine and aromatic dish that goes perfectly with an intensely aromatic red wine.

I also really like creamy risotto with mushrooms and garlic… the first time I prepared this recipe, I didn’t get to take pictures to post the recipe on the blog because it smelled so good that I couldn’t resist and ate all of it…

P.S. In this creamy vegetable risotto, feel free to use whatever vegetables you like!

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About me

Dear beautiful human, I am Ruxandra and I created this blog from the desire to find a balance in my life and to help you achieve the same, presenting you only the useful information I discover in my journey.

Enjoy and Take YOUR Time to Find YOUR Balance!

Ruxandra 2
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