Vegetable Risotto Recipe
Creamy risotto with seasonal vegetables.
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Ingredients
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Grains
Vegetables
Liquids
Dairy
Seasonings
Method
Preparation
- 1
Chop the vegetables
Dice the zucchini, red bell pepper, and carrot into small, even pieces. Mince the shallots and garlic.
- 2
Heat the broth
In a saucepan, bring the vegetable broth to a simmer. Keep it warm on low heat throughout the cooking process.
Cooking
- 3
Sauté the aromatics
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the minced shallots and garlic, cooking until softened and fragrant, about 2-3 minutes.
- 4
Cook the rice
Add the Arborio rice to the skillet, stirring to coat the grains with oil and aromatics. Toast the rice for about 2-3 minutes until it becomes slightly translucent.
- 5
Deglaze with wine
Pour in the dry white wine and stir until it is mostly absorbed by the rice.
- 6
Add broth gradually
Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 15-20 minutes until the rice is creamy and al dente.
- 7
Incorporate vegetables
Add the chopped zucchini, red bell pepper, carrot, and green peas to the risotto during the last 5 minutes of cooking, stirring gently to combine.
- 8
Finish with butter and cheese
Once the rice is cooked, remove the skillet from heat. Stir in the remaining tablespoon of butter, Parmesan cheese, salt, and black pepper to taste. Mix until creamy.
Serving
- 9
Garnish and serve
Spoon the risotto into bowls, garnish with fresh parsley, and serve hot.
