Vegetable Risotto Recipe
Creamy risotto with seasonal vegetables.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat. Keep it warm but not boiling.
- 2
Chop Vegetables
Wash and chop the seasonal vegetables into small, even-sized pieces.
- 3
Mince Garlic and Onion
Peel and finely chop the onion and mince the garlic cloves.
Cooking
- 4
Sauté Onion and Garlic
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and sauté for an additional minute.
- 5
Add Arborio Rice
Stir in the Arborio rice, allowing it to toast for about 2 minutes, stirring occasionally, until the rice is slightly translucent.
- 6
Add Broth Gradually
Start adding the warmed vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 7
Incorporate Vegetables
When the rice is just about done, stir in the chopped seasonal vegetables. Cook for an additional 5 minutes, until the vegetables are tender.
- 8
Finish with Cheese
Remove the skillet from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste. Mix until creamy.
Serving
- 9
Plate the Risotto
Spoon the vegetable risotto into serving bowls. Garnish with fresh parsley and additional Parmesan cheese if desired.