Vegetable Risotto Recipe

Directions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth and keep it warm over low heat.

2. 2

   Sauté the Vegetables

   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, diced carrot, zucchini, and bell pepper, and cook for an additional 5-7 minutes until the vegetables are tender.

3. 3

   Cook the Rice

   Add the Arborio rice to the skillet, stirring to coat the rice with the oil and vegetables. Cook for about 2 minutes, allowing the rice to toast slightly.

4. 4

   Add Broth Gradually

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

5. 5

   Incorporate Peas and Cheese

   In the final few minutes of cooking, stir in the frozen peas and grated Parmesan cheese. Season with salt and black pepper to taste.

6. 6

   Serve

   Once the risotto is creamy and the rice is cooked, remove from heat. Stir in chopped fresh parsley and serve immediately.