Risotto Recipe
asparagus, baby vegetables, green peas, Parmesan
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat.
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent, about 3-4 minutes.
- 3
Toast the Rice
Add the Arborio rice to the skillet, stirring frequently for about 2 minutes until the rice is lightly toasted.
- 4
Add Broth Gradually
Pour in one ladle of the warm vegetable broth, stirring continuously until the liquid is absorbed. Repeat this process, adding broth gradually, until the rice is creamy and al dente, about 18-20 minutes.
- 5
Incorporate Vegetables
After about 10 minutes of cooking the rice, add the asparagus, baby carrots, and green peas. Continue stirring and adding broth until the vegetables are tender and the rice is cooked.
- 6
Finish with Parmesan
Once the risotto is cooked, stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- 7
Serve
Remove from heat, garnish with fresh parsley, and serve immediately.