Vegetable Risotto Recipe
Creamy risotto with seasonal vegetables.
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Ingredients
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Grains
Vegetables
Dairy
Seasonings
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat. Keep it warm but not boiling as you'll need it later.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent, about 5 minutes.
- 3
Add the Carrots
Stir in the diced carrot and cook for another 3 minutes until it begins to soften.
- 4
Incorporate Zucchini and Bell Pepper
Add the diced zucchini and bell pepper to the skillet. Cook for 5 more minutes, stirring occasionally.
- 5
Add Arborio Rice
Stir in the Arborio rice, ensuring that it gets coated with the oil and mixed with the vegetables.
- 6
Deglaze with Broth
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding the next ladle. Continue this process until the rice is tender and creamy, about 18-20 minutes.
- 7
Finish with Peas and Dairy
When the rice is almost done, stir in the peas, butter, and grated Parmesan cheese. Season with salt and black pepper to taste.
- 8
Garnish
Remove from heat and garnish with fresh chopped parsley before serving.