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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 and keep it warm throughout the cooking process.
- 2
Sauté the Base
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- 3
Toast the Rice
Add the Arborio rice to the skillet and stir well to coat the grains with oil. Cook for about 2 minutes until the rice is slightly translucent.
- 4
Add Broth Gradually
Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 5
Finish with Cheese and Seasoning
Once the rice is cooked, remove from heat and stir in the grated Parmesan cheese, lemon zest, and chopped parsley. Season with salt and black pepper to taste.
- 6
Serve
Serve the risotto immediately, garnished with extra parsley and Parmesan if desired.