Vegetable Risotto With Pesto

"Just came up with this one from some stuff lying around the house. It turned out to be tasty, so I decided to share it with you. Let me know what you think!"
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Ready In:




  • Begin by melting the butter in a large saucepan or wok.
  • Add the onion and fry for a few minutes.
  • Add the pepper to the onion and fry for another two or three minutes.
  • Turn the heat down to medium-low.
  • Add the rice and stir to coat.
  • The rice grains should turn from cloudy to clear.
  • Begin adding the bouillon, about 1/4 cup at a time.
  • It's important to keep stirring, as the rice will absorb the liquid quickly and could burn if left unattended.
  • After about 10 minutes, add the chopped tomato and the zucchini.
  • After 20 minutes add the mushrooms.
  • Continue to add bouillon when the rice has absorbed it.
  • After about 25 minutes add the peas.
  • The bouillon should be just about up by now.
  • The rice usually takes about 25-30 minutes to finish cooking.
  • To test for doneness, take a bite.
  • It could be a bit chewy, but shouldn't be really hard.
  • After the bouillon has been used up and the rice is done, stir in the pesto.
  • Mix well.
  • You can add salt and pepper to taste.
  • Mixing in some extra grated parmesan makes the rice a bit creamier.
  • Top with a bit of parmesan, if desired.
  • Serve with a nice crusty bread.
  • For Vegetarian use the Vegetable Stock.

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  1. Risotto is a big stand by food for colitis flares, so we're always looking for new ways to eat it. This was lovely and smelled so good -- I used vegetarian broth, non-dairy alternatives and no mushrooms.
  2. Very tasty! Easy to put together and cooks up quickly. I added a pic of it too.


I am 33 and a program coordinator. I enjoy experimenting and trying out different cuisines. Healthy eating is important to me, but I also like to make myself comfort foods every once in a while.
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