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Vegan Eats: Rainbow Veggie Risotto

by Courtney
Vegan Eats: Rainbow Veggie Risotto

Risotto is one of my all-time favourite meals. For a long time, I never bothered to learn how to make it because I assumed it was way too much effort (if you haven’t already noticed, I am a super lazy chef). Once I tried it though, I realised that it wasn’t as much effort as I thought. Yes, you do have to put in a bit more time than you do when cooking other meals, but it’s pretty much just standing and stirring. If you put on a good playlist (I recommend Unwind 90’s on Spotify), then you can turn your stirring time into a stirring dance party!

Anyway, without further ado (what even is ado?) here is my Rainbow Veggie Risotto… enjoy!

Rainbow Veggie Risotto

Serves 2 with leftovers.


  • 1 ½ cups of Arborio rice
  • ½ cup pearl barley
  • 1 ½ cups of mushrooms
  • 3 stalks of spring onion
  • 1 small brown onion
  • 1 leek
  • 2 heaped tablespoons of minced garlic (less if you’re a vampire)
  • 1 tablespoon of dairy-free butter (I use Nuttelex Buttery)
  • Olive oil
  • 1 zucchini
  • 1 bunch broccolini
  • Half a cup of red capsicum
  • Half a cup of semi sun-dried tomatoes
  • ½ cup white wine
  • 1 cup vegetable stock
  • 2 cups chicken-style stock
  • Fresh red chilli to garnish


  • Chop all veggies into your preferred size and put to the side.
  • Chop onion, leek and spring onion and put in a pan with one tablespoon of dairy-free butter and a dash of olive oil. Cook on medium heat for about 3 minutes.
  • Add the garlic and continue cooking for 1 minute.
  • Add arborio rice & pearl barley and mix well. Cook for another minute.
  • Add white wine and stir through. Cook until absorbed completely (approx. 90 seconds).
  • Add 1 cup of veggie stock and cook until absorbed completely.
  • Continue adding ½ cup veggie stock and cook until absorbed. Repeat when absorbed and keep stirring.
  • In a separate pan, add a tablespoon of dairy-free butter and throw all the veggies in and cook on medium heat for about 5 minutes (except mushrooms and semi sun-dried tomatoes). Stir as required (you want them to get a bit brown but not burn them).
  • After about 5 minutes, turn the veggie pan off and keep to the side.
  • Give your risotto a taste test to see how you’re travelling. Continue adding veggie/chicken-style stock and stirring as required.
  • Add mushrooms to risotto pan and stir in. Now is also a good time to throw in a good pinch of salt and pepper.
  • Keep tasting the rice, and when it tastes just about cooked, throw in the veggies and semi sun-dried tomato. Mix through and add another half cup of veggie/chicken-style stock for good measure. Salt and pepper, too!
  • Cook until rice is cooked then serve with some nutritional yeast and fresh red chilli on top.
  • Enjoy!


  • It tastes 150% better if you drink a glass of red wine during the cooking process. Fact.
  • I usually use a combination of mushrooms (like button, swiss, shiitake and enoki) but I only had button mushrooms when I made this. I couldn’t be bothered to go to the supermarket so it had to do!
  • This is a good recipe for getting rid of your leftover veggies from the week that are looking a bit sad. They will taste delicious in this, trust me!
  • This recipe requires a bit of multi-tasking. If you’re a bit slow in the kitchen, get a helper or avoid this recipe until you’re capable of doing more than one thing at a time.
  • I also ran out of veggie stock after about 1 cup, so I used chicken-style veggie stock after that (I told you my recipes are made up as I go).
  • If you really want to make it rainbow, add some yellow capsicum and roasted beetroot in the mix. I would’ve done this myself, but I didn’t have those ingredients and couldn’t be bothered to go to the shops (I am such a dedicated food blogger).

Remember – eating just one vegan meal a day can make a really big difference. It is an easy and tasty way to help the planet, the animals, and yourself!



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