For another creamy risotto, try our stunningly savoury Roasted Mushroom Risotto! This post contains affiliate links. When you purchase through our links, we may earn a commission. When I think of food that is good for the soul, my mind goes very quickly to the Italian classic, risotto. And why not? Sumptuously creamy, savoury and always satisfying, it is a food that I connect with in a deep way! It’s a shame that risotto has gained a reputation for being a fussy dish to make. It’s true that it takes a bit more attention – and stirring – than a lot of dishes. But that doesn’t mean that it’s hard to make and should only be left to professional chefs in Italian restaurants. It’s perfectly possible to make silky, delicious risotto in your own home! Creamy risotto with roasted vegetables is a legend that I return to time and again. This vegetable risotto starts with a classic recipe but adds a twist. The twist is the stunning homemade pesto. It adds such a fresh kick to this dish, and pairs perfectly with the savoury taste of roasted vegetables.
Risotto recipe
The key to creamy risotto is adding the stock slowly and giving it time to be absorbed before adding more. By stirring it regularly, the starch in the rice grains is released and, voila, creamy risotto! That means it is not to be rushed, but the extra time and attention is well worth while! To make this a vegetable risotto, I’ve roasted asparagus and beans before adding to the final dish. By cutting them into bite sized pieces first, they are easier to eat in the risotto. The vegetables add a hit of freshness even when roasted. Plus, of course, a bit of added nutrition! If you enjoy this risotto, I have lots of other recipes to try in my risotto collection.
Basil pesto
This pesto recipe is based on the classic Italian recipe, which I think is an absolute must have for any home cook. Although I bought my pesto pre-made for years, it just cannot compete with freshly made. Making pesto is about as simple as it comes. Through all the ingredients in a This is an affiliate link.blender or This is an affiliate link.food processor and are blitzed until smooth and combined. In the recipe card I have given my preferred proportions of the ingredients, but it’s always the taste test that matters. Try the pesto after running it through your blender or food processor to make sure you are happy with the taste. It may need more lemon juice, garlic or salt. The pesto from this recipe can be used in many meals. You’ll also find it in my Basil Pesto Pasta recipe!
Serving suggestions
Risotto is a creamy dish, so I like to balance this out with something that is fresh and light. Caprese Salad is great in this role, as is a simple Garden Salad. Bonus: both are dead simple to prepare. All it needs now is homemade Garlic Bread made with plenty of herbs and topped with mozzarella. I’ve made mine in an air fryer, but an oven will work great as well.
Storage and leftovers
Risotto is a hefty dish, so it won’t be a surprise if there is a little left over. But that’s fine because it will keep in the fridge for 3-4 days. Although it can be reheated in a microwave, if you are willing to put in a little more effort, the stovetop can give better results. Use a saucepan and bring it gently to temperature, adding a splash of water or stock to loosen it if needed.
More vegetarian Italian recipes
Roasted Cherry Tomato Pasta with Burrata Summer Zucchini Pasta with Tomato Ricotta Sauce Vegetable Lasagna Vegan Tuscan Chickpea Soup
