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Creamy Vegetable Risotto

A creamy risotto made with Bisto Vegetable Bouillon

Prep Time: 15 mins
Cooking Time: 35 mins
Serves: 10
Serving Size: 390g


  • 50g Butter
  • 200g Onions - finely chopped 5mm
  • 575g Risotto (Aborio) Rice
  • 200g Red peppers - Chopped 10mm
  • 40g Bisto Vegetable Bouillon
  • 1500ml Boiling Water
  • 450g Mushrooms - sliced
  • 325g Broccoli - Florets 15mm (blanched)
  • 225g Frozen sweetcorn (defrosted)
  • 2 Tbsp Pesto sauce
  • 275ml Single Cream
  • 75g Parmesan Cheese - Grated


  1. Melt the butter and sauté the onion until slightly softened
  2. Add the rice, peppers and mushrooms and cook for a further 5 minutes
  3. Mix the bouillon with the boiling water and gradually stir into the rice, bringing to a simmer, over a period of about 10 minutes. 
  4. Add the remaining vegetables and cook for a further 5 minutes until the rice is tender and most of the Bouillon has been absorbed. 
  5. Stir in the cream and pesto and sprinkle over the parmesan cheese. 

Additional Tips

Check Pesto for additional allergen information.