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Vegetable Risotto
Vegetable Risotto

Vegetable Risotto

Portions 4
Preparation Time
Cooking Time


  • 250ml arborio rice
  • 30ml olive oil
  • 1 shallot, minced
  • 1 clove garlic, chopped
  • 2 sprigs rosemary, chopped
  • 750ml hot chicken stock (or hot water)
  • 60ml 35% cooking cream
  • 60ml canola oil
  • Half a bag (375g) Arctic Gardens Spaghetti or Lasagna┬ávegetables
  • 15ml butter
  • 30ml capers


  1. Toast rice in olive oil in a saucepan for 5 minutes. Add garlic, shallot, and rosemary and cook for 2 minutes while stirring. Gradually add stock, stirring frequently. Cook for 25 minutes over medium heat.
  2. In the meantime, drain capers on a paper towel.
  3. Heat oil in a skillet over medium-high and fry capers for 30 seconds. Set aside.
  4. In another skillet, melt butter and sauté Spaghetti Mix vegetables. Add to risotto. Pour cream into risotto and cook for 1 minute. Remove from heat and whisk in butter.
  5. Season and serve.


Nutrition Facts (per serving) :

Calories: 292, 9

Protein: 7, 1 g

Fat: 19g

Carbohydrate: 25, 9 g

Fibre: 2, 1 g

Sodium: 797, 6 mg

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