Creamy Vegetable Risotto Recipe (With Requeijão) | Easy From Scratch Family Meal

If you’re looking for a creamy vegetable risotto recipe that actually works at home, this is one to save. It’s rich, comforting, and made with simple ingredients — perfect for feeding a family or making the most of what you already have.

This version uses requeijão for an extra creamy finish, but I’ve included an easy substitute if you don’t have it.

Whether you’re new to risotto or make it often, this method will give you that perfect creamy texture every time.

Ingredients

• 2 cups arborio rice (risotto rice)

• Chicken broth (kept hot)

• Hot water (to top up as needed — also kept hot)

Vegetables:

• 1 small yellow onion, finely diced

• 1 courgette (zucchini), finely diced

• 1 yellow pepper, finely diced

• 250g chestnut mushrooms, finely diced

• 1 leek, finely diced

• 3 large cloves garlic, minced (or 1 garlic puck)

Seasoning:

• 2 large pinches of Cracked black pepper

• Large pinch of Sea salt

• 12 fresh sage leaves, roughly chopped

For a creamy risotto finish:

• 2-inch knob of butter

• Good drizzle olive oil

• 1 cup grated parmesan (plus extra to serve)

• 180g requeijão

*Best Substitute for Requeijão in Risotto

If you can’t find requeijão, the best substitute is:

Cream cheese + a splash of milk

This gives you that same creamy, slightly tangy texture that makes risotto rich and silky.

How to Make Creamy Vegetable Risotto (Easy Method)

1. Start everything together

Heat a large fring pan, or skillet and add:

Olive oil and butter and melt before adding in the

Onion, leek, mushrooms, courgette, pepper and

Garlic.

Cook over medium heat with a pinch of salt and pepper until softened and fragrant.

This builds flavour right from the start and keeps things simple.

2. Add the rice

Stir in the arborio rice and cook for 1–2 minutes until lightly coated.

3. Add hot liquid gradually

Pour in the hot broth and stir.

Continue:

Adding hot broth or hot water gradually, stirring gently until the liquid is mostly absorbed and the risotto rice is tender.

Important: Always use hot liquid — this keeps the risotto cooking evenly and creamy.

There’s no exact amount — keep going until:

Rice is tender

Texture is creamy and slightly loose

4. Finish the risotto

Once cooked, turn off heat and stir through:

Parmesan

Requeijão

Mix until smooth and glossy.

5. Season and serve

Add chopped sage, season to taste, and serve with extra parmesan.

Tips for Perfect Risotto

• Keep broth and water hot at all times

• Don’t rush the liquid — add gradually

• Stir enough to keep it creamy

• Final texture should be loose and silky, not thick and dry

Why This Risotto Works

• Everything cooks in one pan

• No complicated steps

• Naturally creamy without heavy cream

• Perfect for budget meals and using what you have

FAQs

• Can I add all vegetables at the start?

Yes — this recipe is designed that way for simplicity and deeper flavour.

• Do I need to add butter at the end?

No — this version adds all butter at the beginning and still creates a creamy finish.

• Can I make this without broth?

You can use water, but broth adds much more flavour. A mix works well.

Final Thoughts

This is one of those recipes that proves simple food can still feel special. It’s easy, flexible, and perfect if you’re trying to cook more from scratch and make your ingredients stretch further.