Risotto All’Ortolana (market fresh vegetables)

  • Difficulty: easy
  • Preparation Time: 40m
  • Serves: 4

A risotto that you can improvise using the vegetables you like more, or the freshest available at the market. Ideal for the warmer seasons.


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320 g Vialone Nano

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700 ml vegetable broth

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50 g carrot

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50 g eggplant

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50 g zucchini

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40 g leeks

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1 clove garlic

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1 bunch fresh parsley

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60 g extra virgin olive oil

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40 g grated parmesan

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1 knob butter (optional)

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salt and pepper


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    Heat olive oil in a pan and sauté the garlic until fragrant. Add the diced vegetables and sauté with salt and pepper until softened.

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    In a saucepan heat 20ml of extra virgin olive oil. Add the rice to the pot and turn it frequently in the olive oil and onion for about 3 to 4 minutes until ALL the recie is evenly heated. It should be too hot to touch, but not colouring.

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    Add all the hot stock at once and stir gently with a wooden spoon. Cover the saucepan with a lid, reduce the heat to minimum and allow it to cook for 14 minutes undisturbed.

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    After 14 minutes cooking time, add all the vegetables to the rice with any juice from the pan; combine gently and continue cooking for 3 minutes.

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    Remove from the heat. Then add the butter (optional), a little extra virgin olive oil, permesdan cheese and chopped parsely. Combine everything well. (If the risotto seems too thick, add a little extra stock to loosen) Serve immediately garnished with a few sprigs of parsely.


Always prepare about a cup of stock more than the recipe requires. Variations in the rice and vegetables you are using can result in more of the stock being absorbed. If the risotto appears too thick or dense at the completion of cooking, a little extra stock will help keep the risotto lose and fluid.

Gabriele Ferron
Recipe By
Gabriele Ferron
25 Recipes
Gabriele Ferron is a fourth-generation rice miller. He is recognized around the world as the authority on Italian rice and risotto. In 1975, Gabriele Ferron recognised that mass production of inferior rice posed a serio...

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