Name: Risotto Alle Verdure
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 tablespoons olive oil (regular or extra virgin olive oil); 1 small onion, finely diced; Salt, pinch; 1 1/3 cup Arborio or Carnaroli rice; 1 cup white wine; 1 quart vegetable stock, warmed; 1 extra cup of stock for serving broth for finished dish; 1/3 cup Parmigiano Reggiano, grated; 1 cup fresh green beans; ½ cup fresh shelled peas; Assorted herbs and micro-greens of your choice (parsley, dill, etc.)

Last Updated: October 2026

Some of our favorite recipes bring us back to a memorable meal from our travels. This Risotto Alle Verdure is one of those dishes.

We first discovered it while traveling in Cardiff, Wales, while following the itinerary that eventually became our four-day Cardiff itinerary. We enjoyed this meal on our final evening in the Old Brewery Quarter. We enjoyed the Risotto Verdure—a creamy Italian rice dish filled with vegetables—so much that we knew we wanted to recreate something similar once we returned home.

Our version combines Arborio rice with fresh green beans, peas, vegetable stock, white wine, and Parmigiano Reggiano for a creamy and satisfying vegetable risotto. It has become one of the recipes that reminds us how food can keep a travel memory alive long after the trip.

Risotto Alle Verdure, or vegetable risotto, is a classic Italian dish that is captivating and delicious. It reminds us of a late-spring or early-summer garden harvest. We’re big risotto fans and typically create at least one risotto meal every week at home. This is one of our go-to recipes when the vegetable garden starts producing.

If you’re looking for a comforting vegetarian main course—or simply want to try making risotto at home—this travel-inspired Risotto Alle Verdure is an approachable place to start.

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Why You’ll Love This Risotto Alle Verdure Recipe

This Risotto Alle Verdure is one of those recipes that feels special without being overly complicated. It combines creamy Arborio rice with fresh vegetables, white wine, vegetable stock, and Parmigiano Reggiano for a comforting dish that works well as either a vegetarian main course or a side.

A few reasons we enjoy making it:

Inspired by our travels: We first enjoyed Risotto Verdure during a trip to Cardiff, Wales, so this recipe always brings back memories of that visit.
Creamy without heavy cream: The classic risotto technique creates a naturally creamy texture as the Arborio rice releases its starch while cooking.
Packed with vegetables: Green beans and peas add color, freshness, and texture to the dish.
Easy to customize: You can adapt the vegetables based on what is in season or what you already have on hand.
Simple ingredients, impressive result: Although risotto requires a little attention at the stove, the ingredients are straightforward, and the finished dish feels restaurant-worthy.
Great for a cozy meal at home: It is warm, satisfying, and a fun way to bring a little travel inspiration into your kitchen.

Ingredients and Substitutions

Risotto Alle Verdure uses relatively simple ingredients, but a few choices—especially the rice and cheese—make a noticeable difference in the finished dish.

Arborio rice: This short-grain Italian rice is ideal for risotto because it releases starch as it cooks, creating the creamy texture the dish is known for. Carnaroli rice is an excellent substitute if you can find it. We don’t recommend ordinary long-grain rice, which will not produce the same consistency.

Vegetable stock: Add warm vegetable stock gradually as the rice cooks. Using a flavorful stock makes a big difference because the rice absorbs so much of it during cooking. Keep a little extra stock available in case the risotto needs loosening before serving.

Fresh green beans: Green beans add color and a slight bite to our version of Risotto Alle Verdure. Trim them and cut them into bite-size pieces before adding them to the dish. Asparagus or zucchini can also work well if you want to vary the vegetables.

Peas: Fresh shelled peas are wonderful when available, but frozen peas are an easy substitute and can be added directly to the risotto near the end of cooking.

Dry white wine: White wine adds acidity and another layer of flavor. Choose a dry wine that you would also enjoy drinking, such as Pinot Grigio or Sauvignon Blanc. If you prefer to cook without wine, substitute an equal amount of additional vegetable stock and consider adding a small squeeze of lemon juice near the end for brightness.

Parmigiano Reggiano: Finely grated Parmigiano Reggiano adds richness, saltiness, and additional creaminess to the finished risotto. For the best flavor, grate it fresh rather than using pre-grated cheese.

Olive oil: Use olive oil to begin cooking the vegetables and rice. A good-quality extra virgin olive oil works well, but you don’t need to use your most expensive finishing oil.

One nice thing about Risotto Alle Verdure is how adaptable it is. Depending on the season, you can experiment with vegetables such as asparagus, zucchini, mushrooms, spinach, or small pieces of roasted squash while keeping the same basic risotto technique.

Our Introduction to Risotto Verdure

During our first trip to Cardiff, we had our final dinner at the Bella Italia, then located in the Old Brewery Quarter. The Bella Italia location we visited has since closed, but this recipe remains one of our favorite food memories from that trip to Wales. We enjoyed it so much that we had to recreate it when we got home.

Helpful Tools and Ingredients for Making Risotto

You don’t need specialized equipment to make a good risotto, but a few kitchen staples make the process easier.

Arborio or Carnaroli rice: These short-grain Italian rice varieties release the starch that gives risotto its characteristic creamy texture.

Heavy-bottomed saucepan or sauté pan: A wide, sturdy pan helps the rice cook evenly and gives you plenty of room to stir.

Ladle: Since you add the warm vegetable stock gradually, a ladle makes it easy to add a small amount at a time.

Fine cheese grater: We like finely grated Parmigiano Reggiano because it incorporates easily into the finished risotto.

Yield: 4 servings

Risotto Alle Verdure

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Risotto Alle Verdure, or vegetable risotto, is a classic Italian dish that is captivating and delicious.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

2 tablespoons olive oil (regular or extra virgin olive oil)
1 small onion, finely diced
Salt, pinch
1 1/3 cup Arborio or Carnaroli rice
1 cup white wine
1 quart vegetable stock, warmed
1 extra cup of stock for serving broth for finished dish
1/3 cup Parmigiano Reggiano, grated
1 cup fresh green beans
½ cup fresh shelled peas
Assorted herbs and micro-greens of your choice (parsley, dill, etc.)

Instructions

Prepare all ingredients for use prior to beginning your risotto.

Prepare a smaller pot filled a little more than halfway with water. This will be used toward the end of the risotto preparation to cook the green beans and peas. Heat the water so that when you will be ready to use it, you can get it to boiling fairly quickly.
Heat the olive oil in a large pot. Add the onions along with a pinch of salt. Sauté for about 5 minutes.
Add the rice to the pot and let the grains toast for just a few minutes. Add the wine in small amounts and let the mixture simmer until absorbed nearly completely. Stir the rice as you add the liquid.
Next, add the stock in small amounts – about a half ladle at a time. Continue to stir the mixture frequently. Continue adding the stock and stirring until the stock has been used and the rice is creamy.
This next step, you can do at the same time as you continue cooking your risotto. When you have about 8 ounces left of the original quart of vegetable stock, heat the water in the second pot to boiling. Once that water is boiling, place the green beans in the water and continue boiling for about six minutes. After six minutes, add the peas to the pot and continue cooking for one more minute. Then, remove from heat, and drain the water from the vegetables. Reserve the vegetables to serve with the risottothe rice should be tender but still have a slight bite and the finished
risotto should flow rather than sit stiffly in the bowl.
Once the rice is creamy and the liquid has been absorbed, remove the pot from the flame. The rice should be tender but still have a bite and should flow rather than sit stiffly in the pot. Stir in most of the cheese and adjust the seasoning with salt and pepper as desired.
Serve the rice in bowls. Place the cooked green beans and peas on top of the rice. Sprinkle the herbs of your choice on top. Sprinkle a bit of the cheese on top of the dish as an additional garnish. Lastly, pour some of the reserved extra both on the sides of the bowl.

Preparing Ingredients for Risotto Verdure

Serving Recommendation

We enjoy a nice risotto like this with a side of bread and butter. Of course, a glass of wine or sparkling water is a great pairing.

**Risotto Verdura – Inspired by Bella Italia, Cardiff, Wales**

Putting Your Own Spin on Risotto Verdure

While the classic risotto verdura recipe is delicious on its own, feel free to put your own spin on it by adding your favorite vegetables or protein sources. Some tasty additions include:

Grilled chicken or shrimp for added protein
Sun-dried tomatoes for a burst of flavor
Spinach or kale for an extra dose of greens
Roasted butternut squash or sweet potatoes for a fall twist
A drizzle of balsamic glaze for a tangy kick

Conclusion

Risotto Verdure is a delicious classic Italian dish and a healthy and versatile meal option for any home cook. With its creamy texture and mix of flavorful vegetables, this vegetable risotto recipe is sure to become a family favorite. So next time you’re looking for a comforting, delicious meal that’s also good for you, try this risotto.

Thanks for reading our article. Bon Appétit!
Julie & Art