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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat to keep it warm.
- 2
Sauté Vegetables
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
- 3
- 4
Add Rice
Stir in the Arborio rice, coating it with the oil and butter mixture. Cook for 1-2 minutes until the rice is slightly translucent.
- 5
Add Broth Gradually
Pour in 1 cup of the warm vegetable broth. Stir frequently until the liquid is absorbed. Continue adding broth, one cup at a time, stirring until each addition is absorbed before adding the next.
- 6
Finish Risotto
After about 18-20 minutes, when the rice is creamy and al dente, stir in the remaining butter and grated Parmesan cheese. Season with salt and black pepper to taste.
- 7
Serve
Remove from heat and garnish with fresh parsley. Serve warm.
