Creamy Mixed Vegetable Risotto Recipe

A creamy Risotto recipe filled with the goodness of vegetables which can be served for weekend dinner.

Smitha Kalluraya
Creamy Mixed Vegetable Risotto Recipe
15479 ratings.

Vegetable Risotto is a classic Italian dish made with creamy arborio rice and colorful assorted veggies. Typically risotto is slowly cooked in vegetable/chicken broth adding it in steps till arborio rice is fluffed up and creamy. This slow cooking method helps to release the starch from the rice, giving risotto its characteristic silky, creamy texture. Addition of veggies makes this risotto more healthy and tasty. Do try this easy cheesy creamy mixed vegetable risotto!

Serve Creamy Mixed Vegetable Risotto along with Insalata Caprese Salad  for a weekend dinner with family.

If you like this recipe, you can also try other Risotto recipes such as

  1. Creamy Roasted Pumpkin Risotto Recipe
  2. Pumpkin Pistachio Risotto Recipe
  3. Brown Rice & Quinoa Risotto Recipe

Cuisine: Italian Recipes
Course: Dinner
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

15 M

Cooks in

35 M

Total in

50 M


3 Servings


  • 1 cup Arborio rice
  • 2 tablespoons Butter (Salted)
  • 1/4 cup Onions , finely chopped
  • 4 cloves Garlic , finely minced
  • 1 liter Vegetable stock
  • 1/2 cup Red Yellow and Green Bell Peppers (Capsicum) , finely chopped
  • 8 Button mushrooms , chopped 
  • 3 tablespoons Fresh cream
  • 3/4 cup Cheese , processed and grated
  • Salt , to taste
  • Black pepper powder , to taste
  • Dried oregano , powder, to garnish 

How to make Creamy Mixed Vegetable Risotto Recipe

  1. To begin making the Creamy Mixed Vegetable Risotto recipe, into a pre heated heavy bottomed pan, add a teaspoon of butter. To it add chopped onions and minced garlic. Salute for about 3 to 5 minutes.

  2. Once the onions have become soft add rice to it and mix. Add some vegetable broth to it and bring it to boil. Once they start boiling, reduce the heat and simmer till broth is completely absorbed.

  3. Add the remaining stock and simmer until the rice is completely cooked and all the stock is absorbed. If the stock dries up before the rice is cooked add little warm water . 

  4. Meanwhile, as rice is getting cooked, prepare the veggies. In another pan, take a teaspoon of butter. Throw in chopped coloured capsicums and mushroom. Add a pinch of salt and pepper. 

  5. Saute in between till the veggies get nicely done. I prefer to cook veggies on low flame so that they get nice crispiness and some nice grilled texture .

  6. Once the rice is cooked stir in grated cheese, cream and mix till everything combines well. 

  7. Finally add roasted veggies, some crushed pepper and oregano powder give a gentle mix and serve hot creamy mixed vegetables Risotto.

  8. Serve Creamy Mixed Vegetable Risotto along with Insalata Caprese Salad  for a weekend dinner with family.