Vegetable Risotto Recipe
Creamy risotto with a medley of fresh vegetables
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Ingredients
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Base Ingredients
Vegetable Medley
Finishing Touches
Method
Preparation
- 1
Prepare the Broth
In a saucepan, bring the vegetable broth to a simmer over medium heat. Keep it warm on the stove.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
- 3
Add the Carrot, Zucchini, and Bell Pepper
Stir in the diced carrot, zucchini, and bell pepper. Cook for an additional 5-7 minutes until the vegetables are slightly tender.
Cooking the Risotto
- 4
Add the Rice
Add the Arborio rice to the skillet, stirring to coat the grains with the oil and vegetables. Toast the rice for 1-2 minutes.
- 5
Deglaze with White Wine
Pour in the white wine, stirring continuously until it has mostly evaporated.
- 6
Incorporate the Broth
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each ladleful to be absorbed before adding the next. Continue this process for about 15-20 minutes.
- 7
Add Peas and Spinach
When the rice is al dente and creamy, stir in the frozen peas and chopped spinach. Cook for an additional 5 minutes.
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.
- 9
Garnish and Serve
Garnish the risotto with chopped fresh parsley before serving. Enjoy your creamy vegetable risotto!