Vegetable Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

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

2. 2

   Sauté the Vegetables

   In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent. Add the diced carrot, zucchini, and bell pepper, cooking for about 5-7 minutes until softened.

3. 3

   Cook the Rice

   Add the Arborio rice to the skillet, stirring for 2 minutes until the rice is lightly toasted. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently, and allowing the liquid to be absorbed before adding more. This process should take about 18-20 minutes.

4. 4

   Finish with Peas and Cheese

   When the rice is creamy and al dente, stir in the frozen peas, grated Parmesan cheese, salt, and black pepper. Cook for an additional 2-3 minutes until the peas are heated through.

5. 5

   Serve

   Remove from heat, garnish with fresh parsley, and serve hot.