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Ingredients
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Base Ingredients
Vegetables
Method
Preparation
- 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 finely chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Cooking the Risotto
- 3
- 4
Deglaze with Wine
Pour in the white wine and stir until it is mostly absorbed by the rice.
- 5
Add Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the broth is almost completely absorbed before adding the next ladle. This process will take about 18-20 minutes.
- 6
Incorporate Vegetables
After about 15 minutes of cooking, add the diced zucchini, bell pepper, carrot, and peas to the risotto. Continue to stir and add broth as needed.
- 7
Finish with Spinach and Cheese
Once the risotto is creamy and the rice is al dente, stir in the chopped spinach and grated Parmesan cheese. Season with salt and black pepper to taste.
Serving
- 8
Plate and Serve
Serve the risotto hot, garnished with additional Parmesan cheese if desired.