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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 and keep it warm over low heat.
- 2
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- 3
Toast the Rice
Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is lightly toasted.
- 4
Add Broth Gradually
Begin adding the warm vegetable broth, one ladleful at a time. Stir continuously until the liquid is mostly absorbed before adding the next ladleful. Continue this process for about 18-20 minutes.
- 5
Incorporate Vegetables
When the rice is creamy and al dente, stir in the seasonal vegetables. Cook for an additional 5 minutes until the vegetables are tender.
- 6
Finish the Risotto
Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste. Garnish with fresh parsley before serving.
