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Vegetarian Package with Veggie Pizza, Soup and Risotto

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$86.67 Cooking Fee
Serving Size: 1 meal
Recipe adapted from:
Mayumi Tavalero
This package includes 3 delicious vegetarian dinners, Flatbread Vegetable Pizza with Fresh Mozzarella and Basil, Roasted Vegetable Soup, and Vegetable Risotto. Each serves four people for a total of 12 meals.
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 12 people


Roast the vegetables first:

  • Preheat oven to 425 degrees. Place the mushrooms, tomatoes, zucchini, and bell peppers in a large mixing bowl. Drizzle with olive oil, toss and divide the vegetables evenly among 2 parchment-lined baking sheets. Season with salt and pepper. Roast vegetables 15-20 minutes or until the veggies are semi-tender. Divide the vegetables into thirds (more or less to taste), for use in the following recipes.

To make the pizzas:

  • Turn oven down to 400 degrees.
  • In a small bowl combine the olive oil and minced garlic. Brush each naan with the mixture.
  • Using 1/3 of the roasted vegetables, prepare them for the pizza by slicing the whole mushrooms, cutting the tomatoes in half, and dicing the bell peppers and zucchini.
  • Evenly top each naan with fresh mozzarella and roasted vegetables.
  • Season each pizza with salt and freshly ground pepper
  • Place 2 pizzas on each parchment-lined baking sheet and bake for 6-8 minutes or until the mozzarella has melted. Remove from oven and sprinkle with chopped basil. Alternately you can wrap pizzas individually for customers to cook up fresh.

To make the soup:

  • Place the olive oil in a large saucepan set over medium heat. When hot add the onion and celery. Sauté for 4 minutes, or until onion is translucent.
  • Add the Italian seasoning and saute an additional minute.
  • Add the vegetable stock and bring to a boil. Turn down to a simmer, cover and cook for several minutes.
  • Meanwhile slice the mushrooms, halve the tomatoes, and dice the remaining vegetables. Add vegetables to soup and season with Kosher salt and pepper. Stir in the parsley.

To make the risotto:

  • In a medium saucepan bring the vegetable stock to a low simmer on a burner close to where you will be making your risotto.
  • In a large sauté pan add the olive oil and 1 tablespoon of the butter. Turn the heat to medium. When the butter has melted and is bubbling, add the onion and sauté until tender, but not brown, about 3 minutes.
  • Add the rice, stirring to coat well, sautéing for about a minute. Add the wine and simmer until almost completely evaporated.
  • Add a ladle (1/2 cup) of vegetable stock and stir until almost evaporated, about 2-3 minutes. Add another ladle of stock and all the saffron threads, again stirring until the liquid has evaporated. Continue this process until the rice is cooked, about 15-20 minutes.
  • Immediately stir in the chopped vegetables, the remaining butter, and the Parmesan cheese. Add Kosher salt and pepper to taste. Garnish with parsley if desired.


For risotto, taste frequently for doneness during the last five minutes of cooking time. If you run out of stock and the risotto is not done, use hot water in its place. Finished risotto should have a slight chewiness in the very center of the grain (al dente).

Cook Times

Active Prep40
Hands-On Cook40
Hands-Off Cook0
Recipe Serving Size12 people



For the vegetables:

  • 16 ounce cremini mushroom
  • 24 ounce cherry tomato
  • 4 zucchini medium, cut into 2-inch pieces
  • 3 yellow bell pepper cut lengthwise into ½ inch wide strips
  • ½ yellow onion medium, cut lengthwise into ½ inch slivers
  • ¼ cup extra virgin olive oil
  • 2 teaspoon Kosher salt
  • ½ teaspoon ground black pepper freshly ground

For the pizza:

  • ¼ cup extra virgin olive oil
  • 2 clove garlic minced
  • 4 naan bread round or oblong
  • 1 teaspoon Kosher salt
  • ¼ teaspoon ground black pepper freshly ground
  • 12 ounce mozzarella cheese sliced ⅛ inch thick
  • 2 tablespoon fresh basil chopped

For the vegetable soup:

  • 2 tablespoon extra virgin olive oil
  • 1 yellow onion diced
  • 3 stalk celery chopped into ½ inch pieces
  • 1 teaspoon Italian seasoning
  • 6 cup vegetable stock
  • Kosher salt to taste
  • ground black pepper freshly ground
  • 1 tablespoon Italian parsley chopped

For the risotto:

  • 5 cup vegetable stock
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon unsalted butter
  • ½ yellow onion finely chopped
  • 2 cup Arborio rice
  • ½ cup dry white wine such as Sauvignon Blanc
  • 1 pinch saffron threads crushed or lightly chopped
  • Kosher salt to taste
  • ground black pepper freshly ground to taste
  • ½ cup Parmesan cheese grated
  • 2 tablespoon Italian parsley optional, chopped

Cooking Tools Required

Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Saucepan, Saute pan, Top Stove
Reheating/Serving Instructions

Reheat pizzas in a 350 degree oven for 15 minutes. Reheat soup and risotto in microwave on high power until heated through.


Calories: 539kcal | Carbohydrates: 60g | Protein: 16g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 1988mg | Potassium: 615mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1315IU | Vitamin C: 82mg | Calcium: 256mg | Iron: 3mg

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