Veg Box Risotto Recipe | Abel & Cole

Veg Box Risotto

Cooking time
Serves4 people

There are more variations of risotto than pages in War & Peace. Use the recipe below as your blank canvas for the veg, stock and cheeses of your choice.

14 ratings


  • A splash of olive oil
  • 1 onion or 2 leeks (whites and light green), finely chopped
  • 2 handfuls of a seasonal veg, finely diced or cut in chunks and roasted*
  • 200g risotto rice
  • A wine glass of white wine or cider (optional – it just adds heaps of flavour)
  • Sea salt and freshly ground pepper
  • 1 ltr stock (chicken or veg for a classic risotto), simmering
  • A good grating or dollop of cheese or butter, to taste
  • Fresh herbs, toasted nuts and/or grated Parmesan to finish

Top notch combos Celery, blue, apple and walnut Thinly slice or finely dice celery or celeriac. Sizzle with the onions. Swirl in a lump of blue cheese at the end. Finish with a little diced apple, toasted walnut and parsley salad on the top of each serving. Roasted cauli and mature cheddar Chop cauliflower into smallish florets. Toss with oil and roast till soft and picking up colour. Fold into the risotto. Finish with a handful of grated mature cheddar and finely chopped fresh parsley. Tomato and ginger Roast a punnet of cherry tomatoes till soft, sweet and squidgy. Use miso broth instead of stock. Grate fresh ginger into your rice toward the end of cooking. Swirl in the tomatoes. Skip the cheese. Finish with toasted sesame seeds and coriander leaves. Beetroot, mascarpone and almond Peel and finely dice the beetroot. Sizzle with your onions. Fold in a dollop of mascarpone at the end. Finish with fresh basil, parmesan and chopped and toasted almonds.

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1. Heat a splash of olive oil in a large pot over medium heat. Add the onion and any root veg, if using. Gently cook till glossy and tender.
2. Add the rice. Let it crackle and pop for a few mins. Splash in the wine and let the rice guzzle it up.
3. Add a good grinding of pepper. Cook for a minute or two before adding your first ladle of stock.
4. Set a timer for 20 minutes. Lower heat to a simmer. Feed the stock to the rice little by little till the timer goes off. If you’re using softer or roasted veg, swirl it in about 5-10 mins before the timer goes off.
5. Fold in the cheese or butter. Taste. Adjust seasoning. Add a tiny bit more stock, if needed. You want your risotto to have a nice creamy texture and not be too thick.
6. Pile on to plates and finish with a glug of oil fresh herbs, Parmesan or toasted nuts.
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