Jul 14 2026
Restaurants›Littlebird›Vegetable Risotto Recipe

Vegetable Risotto Recipe

Inspired by Littlebird
Time40m
Serves4

Creamy risotto with seasonal vegetables.

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Ingredients

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Grains

Vegetables

Liquids

Dairy

Seasoning

Method

Preparation

  1. 1

    Prepare the Vegetables

    Dice the onion, garlic, carrot, zucchini, and bell pepper into small, uniform pieces. If using fresh peas, shell them; if using frozen, measure out 1 cup.

Cooking the Risotto

  1. 2

    Sauté the Aromatics

    In a large pan, heat the olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.

  2. 3

    Add the Vegetables

    Stir in the diced carrot, zucchini, and bell pepper. Sauté for 5-7 minutes until they start to soften.

  3. 4

    Toast the Rice

    Add the Arborio rice to the pan and stir for about 2 minutes until the rice is coated in oil and slightly translucent.

  4. 5

    Deglaze with Wine

    If using, pour in the white wine and stir until it's mostly absorbed by the rice.

  5. 6

    Add Broth Gradually

    Start adding the vegetable broth, one ladle at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladle. This process should take about 18-20 minutes.

  6. 7

    Incorporate Peas

    When the rice is creamy and al dente, stir in the peas and cook for an additional 2-3 minutes.

Finishing Touches

  1. 8

    Add Cheese and Butter

    Remove the pan from heat and stir in the grated Parmesan cheese and butter until melted and creamy. Season with salt and black pepper to taste.

  2. 9

    Serve

    Garnish with chopped fresh parsley and serve warm. Enjoy your creamy vegetable risotto!

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