Vegetable Risotto Recipe
Creamy risotto with seasonal vegetables.
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Ingredients
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Main Ingredients
Vegetables
Seasoning
Method
Preparation
- 1
Prepare the Broth
In a medium saucepan, heat the vegetable broth over low heat and keep it warm throughout the cooking process.
- 2
Cooking
- 3
Sauté the Base
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- 4
- 5
Toast the Rice
Add the Arborio rice to the skillet and stir for 2-3 minutes until the rice is well-coated and slightly toasted.
- 6
Incorporate Broth Gradually
Add one ladle of warm vegetable broth to the rice and stir constantly until the liquid is absorbed. Repeat this process, adding broth one ladle at a time, and stirring frequently.
- 7
Add Remaining Vegetables
After about 15 minutes, when the rice is halfway cooked, add the diced zucchini, bell pepper, and frozen peas. Continue adding broth and stirring until the rice is creamy and al dente, about 18-20 minutes total.
- 8
Season and Finish
Once the risotto is cooked, remove it from the heat and stir in the grated Parmesan cheese, salt, and black pepper to taste. Add chopped parsley for garnish.