Mediterranean Risotto

Colorful Risotto Mediterraneo with Italian vegetables

Risotto Mediterraneo by Casale Paradiso is a pre-mixed blend of Italian Carnaroli rice with Mediterranean vegetables. In about 16 minutes, it transforms into a colorful vegetable risotto. Not a bland packet meal, but zucchini, bell peppers, and eggplant from the Abruzzo region.

Risotto Mediterraneo prepares a colorful vegetable risotto for you, bringing the entire summer garden to your plate. Casale Paradiso from Abruzzo combines Carnaroli rice (95 percent) with Mediterranean vegetables: zucchini, eggplant, bell peppers, carrots, and herbs. All you need is olive oil, broth, and a bit of stirring time. A plate full of the south, without you having to chop a single vegetable.

Sunny, aromatic, hearty

As it cooks, a Mediterranean herb aroma spreads, spicy with basil and parsley, accompanied by the fresh notes of bell pepper and zucchini. Sunny, aromatic, hearty—that is how this risotto begins right at the stove.

On the palate, the Risotto Mediterraneo is colorful and full-bodied; the Carnaroli rice remains creamy and al dente, while the pieces of vegetable provide texture and color. Eggplant and bell pepper add depth, while zucchini and carrot provide a gentle sweetness. A vegetable risotto that tastes like a Mediterranean holiday yet can be prepared on a weekday in fifteen minutes. With every spoonful, a different piece of vegetable appears, keeping the dish exciting until the very last bite.

A colorful main course for quick cooking

Risotto Mediterraneo works just as well as a filling vegetarian main course as it does as a colorful side dish to grilled meat or fish, especially in the warmer seasons.

Serve it as a main course on a warm evening with nothing but grated Parmesan and a glass of chilled white wine. As a side dish, it pairs perfectly with grilled chicken, lamb chops, or a piece of fish. A squeeze of lemon and a few fresh basil leaves on top make it even more vibrant. It also makes a great impression the next day eaten cold as a colorful rice salad, and it’s quickly packed up for a picnic.

For a purely plant-based version, enjoy it with high-quality olive oil instead of cheese; this highlights the vegetable aromas and makes the Risotto Mediterraneo an all-around vegan summer dish. For the full Mediterranean table experience, you can find more risotto and pasta specialties in our range.

Carnaroli from Abruzzo, since 1994

The risotto is made by Casale Paradiso, a family business from Chieti Scalo in Abruzzo, founded in 1994 by Nicola Mammarella. Rice, vegetables, and herbs—this is how this colorful classic is created, just as Nicola has done from the very beginning.

The base is Carnaroli, the rice variety that enjoys the best reputation among risotto chefs because its grain absorbs plenty of broth while remaining al dente. Casale Paradiso mixes the rice with 5 percent dried vegetables and herbs and fills 300 grams into each bag, enough for 2 to 4 plates. This way, you bring the Mediterranean garden to your table without having to dice zucchini and peppers yourself.

Preparation takes about 16 minutes: Sauté the mixture in olive oil, gradually pour in about 1 liter of hot broth, and stir until the rice is creamy. You can discover more from this kitchen under the specialties from Casale Paradiso. And for those who prefer hearty and earthy over colorful and Mediterranean, try the risotto with porcini mushrooms from the same producer next. Buon appetito.