Vegetable Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth over medium heat until it is simmering. Keep it warm on low heat while you prepare the risotto.

2. 2

   Sauté the Vegetables

   In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for about 2-3 minutes until they become translucent.

3. 3

   Add the Carrots

   Add the diced carrot to the skillet and continue to sauté for another 3-4 minutes, stirring occasionally.

4. 4

   Incorporate the Rice

   Stir in the Arborio rice, ensuring it is well coated with the oil and mixed with the vegetables. Cook for about 1-2 minutes until the rice is slightly translucent.

5. 5

   Add the Broth Gradually

   Start adding the warm vegetable broth one ladle at a time, stirring continuously. Allow the rice to absorb most of the liquid before adding another ladle. Repeat this process until the rice is al dente and creamy, about 18-20 minutes.

6. 6

   Add Zucchini and Bell Pepper

   When the rice is almost done, stir in the diced zucchini and bell pepper. Cook for an additional 5 minutes until the vegetables are tender.

7. 7

   Finish with Peas and Cheese

   Stir in the frozen peas, grated Parmesan cheese, and season with salt and black pepper to taste. Mix well until creamy and heated through.

8. 8

   Garnish and Serve

   Remove from heat and let it sit for a minute. Serve hot, garnished with fresh chopped parsley.