Vegetable Ragout Risotto / Four Pineapple Curry Shrimp Recipe
Risotto
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Ingredients
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Risotto Ingredients
Method
Cooking Directions
- 1
Prepare the broth
In a saucepan, heat the vegetable broth and 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 sauté until translucent. Add garlic, carrot, zucchini, and bell pepper, and cook until softened.
- 3
Toast the rice
Stir in the Arborio rice to the skillet and cook for about 2 minutes, stirring constantly until the rice is well-coated and slightly toasted.
- 4
Add broth gradually
Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladleful.
- 5
Incorporate peas and cheese
After about 18-20 minutes, when the rice is al dente, stir in the peas, grated Parmesan cheese, salt, and black pepper. Mix until creamy.
- 6
Serve
Remove from heat and let sit for a couple of minutes before serving. Enjoy your Vegetable Ragout Risotto!
