This green summer risotto is fresh, creamy and delicious. It makes a fantastic dinner, whether you share it with guests or sit on your couch and watch your favourite movie. The flavours balance each other beautifully which makes this risotto so incredibly tasty. The broccoli, zucchini and green beans give it a summery feel and add crunch while the arborio rice gives the risotto sustenance and the olive oil and vegan butter add creaminess.
The great thing about risotto is that it’s pretty easy to make. While there is some chopping of vegetables required, most of the cooking process involves regular stirring of the rice to ensure that it doesn’t stick to the bottom of the pan. I like to serve the risotto with fresh dill, mint and lemon zest as well as a sprinkle of salt flakes, some freshly cracked pepper and a drizzle of extra virgin olive oil. Adding these toppings to the green summer risotto elevates the dish to the next level, trust me.
If you’re looking for more dishes using arborio rice, make sure to also check out these recipes:
I hope you enjoy this recipe. If you have any questions, check out my FAQ below or ask me in the comments. Also, please let me know how you go and don’t forget to share your re-creations with me on Instagram. I’d love to hear from you!
Green Summer Risotto
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- 1 brown onion
- 2 cloves garlic
- 1 tbsp extra virgin olive oil
- 300 g arborio rice
- 2 tsp vegetable stock powder
- 1.3 l water
- 250 g broccoli
- 250 g zucchini
- 170 g green beans
- 15 g vegan butter
- 1 handful mint
- 1 handful dill
- 1 lemon (zest only)
- salt flakes and freshly ground pepper to taste
- Dice the onion and finely chop the garlic.
- Heat up a large pot and add the olive oil and diced onion. Fry the onion for about 5 minutes until translucent/lightly golden.
- Add the garlic to the pot and fry for 2 minutes.
- Add the arborio rice and toast for 2 minutes. Stir regularly to ensure the rice doesn't stick to the bottom of the pot.
- Now, add the stock powder and water. Cook everything for 20 minutes. Stir the rice frequently.
- In the meantime, cut the broccoli into small pieces and slice the zucchini.
- Cut the tips of the green beans on each side. Discard the tips and cut the green beans into 2cm pieces.
- Once the rice has cooked for 20 minutes, add the vegetables and cook the risotto for another 5-7 minutes.
- Finally, stir in the vegan butter and close the lid and steam the rice for 2-3 minutes.
- Serve the risotto with fresh mint and dill leaves, lemon zest, a drizzle of extra virgin olive oil and some freshly cracker pepper and salt flakes to taste.
The rice should be al dente, meaning it should be tender but slightly firm while also holding its shape. Additionally the risotto should be creamy. The best way to know whether your risotto is ready to eat is to taste it.
You can use frozen broccoli and green beans in the risotto if you like. I wouldn’t use frozen zucchini though. However, I highly recommend using fresh ingredients if you can – the risotto will taste a lot fresher and more summery that way.
You can store the risotto up to 4 days in the fridge provided you put it into an airtight container.
To reheat leftover risotto, add the risotto into a saucepan together with a splash of water and heat it over medium-low heat until it’s hot throughout. Stir regularly to ensure the risotto doesn’t stick to the bottom of the pan. The risotto thickens while it cools, adding a splash of water revives its creaminess.