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Ingredients
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Main Ingredients
Flavorings
Method
Preparation
- 1
Prepare the Broth
In a saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat throughout the cooking process.
- 2
Sauté the Aromatics
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
- 3
Cooking the Risotto
- 4
Toast the Arborio Rice
Add the Arborio rice to the skillet, stirring frequently for about 2 minutes until the rice is slightly toasted and coated with oil.
- 5
Deglaze with White Wine
Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed by the rice.
- 6
Add Broth Gradually
Start adding the warmed vegetable broth, one ladle at a time, to the rice. Stir continuously and wait until the broth is mostly absorbed before adding the next ladle. This should take about 20-25 minutes.
- 7
Incorporate Peas
When the rice is creamy and al dente, stir in the English peas and cook for an additional 3-5 minutes until heated through.
Finishing Touches
- 8
Add Parmesan and Season
Remove the skillet from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste. Mix well until creamy.
- 9
Serve
Serve the risotto hot, garnished with additional Parmesan cheese if desired.