Have you ever found yourself staring blankly into the fridge, searching for a healthy and delicious meal option that won’t break the bank? Well, search no more! As we all know, finding the right recipes to suit our busy lifestyles and dietary needs can be a bit of a challenge, but we at Seniors Discount Club have found a simple but delightful dish to tick all of your boxes: vegetable risotto.

The beauty of creating a risotto dish is its versatility. It’s a tasty way to use up whatever ingredients you have lingering in your fridge or freezer. This particular recipe, which includes beautifully roasted vegetables, not only tastes divine but is also nutritious and easy on the wallet.

So without further ado, prepare to preheat your ovens as we guide you through the simple steps to make this scrumptious and creamy vegetable risotto just right!

Here are the ingredients you need:

1. 400g of gold sweet potato, peeled, cut into 2cm pieces
2. Two tbsp of olive oil
3. A large zucchini, cut into 2cm pieces
4. Four cups of vegetable stock
5. One and a half cups of (375ml) water
6. 25g of butter
7. A brown onion, finely chopped
8. 125g of white cup or flat mushrooms, quartered
9. A large garlic clove, crushed
10. One and a half cups of (300g) rice
11. 100g of frozen Peas
12. 25g of parmesan


First, preheat your oven to a high 220C. Combine the sweet potato and some oil in a small baking dish. Pop it in the oven and roast for 10 minutes. Then, add the zucchini and roast for 8-10 minutes or until both the vegetables are lightly browned and tender.

To start making the risotto, bring the stock and water to boil in a medium saucepan over high heat. Then reduce the heat to low and allow it to simmer, covered.

Heat the butter and the remaining tbsp oil in a large heavy-based saucepan over medium heat. Add the onion, mushroom and garlic and cook, stirring frequently, until the onion softens and becomes transparent.


Next, add the rice. Cook, stirring, for 1 min or until the grains appear glassy. Reduce heat to low and begin adding the stock, 1 ladleful at a time. Stir with a wooden spoon until all the liquid has been absorbed. Repeat this process with the remaining stock.

Once all the stock has been added, add the sweet potato mixture and the peas with the last ladleful of stock. Cook for 2-3 minutes or until the mixture is heated through (the rice should be tender but firm to the bite). Finish off by stirring in the parmesan cheese.

Now it’s ready to serve! We recommend joining ours with a fresh side salad and some crusty bread. Enjoy!