Vegetable Risotto Recipe
Creamy risotto with seasonal vegetables.
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Ingredients
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Base Ingredients
Vegetables
Seasoning
Method
Preparation
- 1
Prepare the Broth
In a saucepan, bring the vegetable broth to a simmer. Keep it warm on low heat throughout the cooking process.
- 2
Sauté the Aromatics
In a large skillet or saucepan, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- 3
Cooking the Risotto
- 4
Toast the Rice
In the same skillet, add the Arborio rice and stir for about 2 minutes until the rice is lightly toasted.
- 5
Add Broth Gradually
Pour in one ladle of the warm vegetable broth to the rice and stir continuously until the liquid is absorbed. Repeat this process, adding broth one ladle at a time and stirring until each addition is absorbed before adding more. This should take about 18-20 minutes.
- 6
Finish the Risotto
Once the rice is creamy and al dente, remove from heat. Stir in the remaining butter and grated Parmesan cheese until melted and smooth. Add the sautéed vegetables back into the risotto and mix well.
Serving
- 7
Garnish and Serve
Season with salt and black pepper to taste. Garnish with chopped fresh parsley before serving. Enjoy your creamy vegetable risotto!