Vegetable Risotto Recipe
creamy risotto with seasonal vegetables
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Ingredients
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Main Ingredients
Seasonal Vegetables
Seasonings
Method
Preparation
- 1
Prepare the Broth
In a saucepan, bring the vegetable broth to a gentle simmer over low heat. Keep it warm while you prepare the risotto.
- 2
- 3
Add Seasonal Vegetables
Stir in the diced zucchini, bell pepper, chopped asparagus, and peas. Cook for another 5 minutes until the vegetables are slightly tender. Season with salt and black pepper. Remove the vegetables from the skillet and set aside.
Cooking the Risotto
- 4
Toast the Rice
In the same skillet, add the Arborio rice and toast it for about 2 minutes, stirring frequently until the rice is slightly translucent.
- 5
Add Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time. Stir continuously until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 6
Combine with Vegetables
Once the rice is cooked, gently fold in the sautéed seasonal vegetables and the grated Parmesan cheese. Stir until the cheese is melted and everything is well combined.
Finishing Touches
- 7
Serve
Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley before serving.