Risotto Recipe

Prepare the Broth

In a saucepan, heat the vegetable broth over low heat. Keep it warm but do not boil.

Chop the Vegetables

Finely chop the onion, mince the garlic, and dice the bell pepper and zucchini. Trim and cut the asparagus into pieces.

Sauté the Base

In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

Toast the Rice

Add the Arborio rice to the skillet and stir well to coat the rice with the oil, cooking for about 2 minutes until the rice is slightly translucent.

Deglaze with Wine

Pour in the white wine and stir continuously until it has mostly evaporated, about 3-4 minutes.

Add Broth Gradually

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each ladle of broth to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

Incorporate Vegetables

When the rice is almost done, stir in the asparagus, peas, bell pepper, and zucchini. Cook for an additional 5 minutes until the vegetables are tender.

Finish the Risotto

Once the rice and vegetables are cooked to your liking, remove the skillet from heat. Stir in the butter, grated Parmesan cheese, salt, black pepper, and chopped parsley. Mix until creamy and well combined.

Serve the Risotto

Divide the risotto into serving bowls, garnishing with additional parsley if desired. Enjoy your creamy risotto with seasonal vegetables!