Vegetable Risotto

Prep Time 1 hour 10 minutes
Cook Time 39 minutes
Course Main Course
Servings 4


  • 25 g butter
  • 15 ml vegetable oil
  • 1 onion chopped
  • 1 clove garlic crushed
  • 4 stalks celery thinly sliced
  • 225 g Risotto rice
  • 1 chopped green pepper
  • 1 chopped red pepper
  • 100 g mushrooms sliced
  • 100 g peas frozen
  • 700 ml white/ vegetable stock
  • ½ tsp salt
  • ½ tsp pepper
  • 150 ml Edam cheese grated


  • Select the RICE/ RISOTTO function and heat the butter and oil in the Russell Hobbs DualChef pot, add the onion and fry for 4 minutes, stirring occasionally.
  • Add the garlic and celery and fry for 2 minutes. Add the rice and stir to coat the grains thoroughly with oil, add the peppers, mushrooms and peas
  • Pour 500ml of the stock and bring to the boil, stirring occasionally.
  • Close the pot with the pressure cooker lid.
  • Add more stock (remaining 200ml) if rice dries while cooking
  • Stir in the half cheese and stir until it has melted.
  • Plate the risotto into a heated serving dish and sprinkle the remaining cheese. Garnish with the parsley.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating