Veg Risotto with Parm Sauce Recipe

Prepare the Broth

In a saucepan, heat the vegetable broth over low heat and keep it warm.

Sauté Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and sauté for another minute.

Cook the Risotto

Add the diced carrot and zucchini to the pot and cook for 3-4 minutes. Stir in the Arborio rice, allowing it to toast for 1-2 minutes. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Add Peas and Seasoning

Stir in the peas, salt, and black pepper. Cook for an additional 2-3 minutes until the peas are heated through.

Prepare the Parm Sauce

In a separate saucepan, combine the heavy cream and grated Parmesan cheese over low heat. Stir until the cheese has melted and the sauce is smooth.

Serve

Plate the risotto and drizzle the Parmesan cream sauce over the top. Garnish with fresh parsley and serve immediately.