Vegetable Risotto Recipe
Creamy risotto with seasonal vegetables.
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Ingredients
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Main Ingredients
Vegetables
Aromatics and Seasoning
Herbs
Method
Preparation
- 1
- 2
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat until it simmers. Keep it warm on low heat throughout the cooking process.
Cooking
- 3
Sauté Aromatics
In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
- 4
Toast the Rice
Add the Arborio rice to the skillet, stirring to coat the grains with oil and aromatics. Cook for about 2 minutes until the rice is slightly translucent.
- 5
Add Broth Gradually
Begin adding the warmed vegetable broth, one ladle at a time, stirring continuously. Allow the rice to absorb the broth before adding the next ladle. Continue this process for about 15-20 minutes until the rice is creamy and al dente.
- 6
Incorporate Vegetables
When the rice is almost done, stir in the diced zucchini, bell pepper, carrot, and peas. Cook for an additional 5 minutes until the vegetables are tender but still vibrant.
- 7
Finish with Spinach and Seasoning
Once the vegetables are tender, stir in the chopped spinach, grated Parmesan cheese, and season with salt and black pepper to taste. Mix until the spinach wilts and the cheese melts.
Serving
- 8
Garnish and Serve
Remove the risotto from heat. Stir in the chopped basil and parsley. Serve immediately, garnished with additional Parmesan cheese if desired.