Vegetarian Risotto Recipe
Make Vegetarian Risotto Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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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 gentle simmer over medium heat. Keep it warm while you prepare the risotto.
- 2
Sauté Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5 minutes.
- 3
Cook the Rice
Add the Arborio rice to the skillet and stir to coat it with the oil and vegetables. Cook for 2-3 minutes until the rice is slightly translucent.
- 4
Add Broth Gradually
Add a ladle of warm vegetable broth to the rice and stir until the liquid is absorbed. Continue adding broth one ladle at a time, stirring frequently, until the rice is creamy and al dente, about 18-20 minutes.
- 5
Incorporate Mushrooms and Peas
Stir in the sliced mushrooms and peas during the last 5 minutes of cooking. Season with salt and black pepper.
- 6
Finish with Cheese and Herbs
Remove the skillet from heat and stir in the grated Parmesan cheese and chopped parsley. Adjust seasoning if necessary.
- 7
Serve
Serve the risotto warm, garnished with additional parsley if desired.
