Vegetable Risotto Recipe
Creamy risotto made with seasonal vegetables.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare Broth
In a saucepan, heat the vegetable broth over medium heat until it simmers. Keep warm on low heat throughout the cooking process.
- 2
Sauté Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and sauté for another minute.
- 3
- 4
Add Zucchini and Rice
Stir in the diced zucchini and Arborio rice. Cook for 2-3 minutes, stirring frequently to toast the rice lightly.
Cooking
- 5
Add Broth Gradually
Begin adding the warm vegetable broth to the rice mixture, one ladle at a time. Stir continuously until the broth is mostly absorbed before adding the next ladle.
- 6
Incorporate Peas and Season
After about 15 minutes of cooking and when the rice is halfway cooked, stir in the green peas. Continue to add broth and stir until the rice is creamy and al dente, about 18-20 minutes total.
- 7
Finish with Cheese and Seasoning
Once the rice is cooked, remove the skillet from heat. Stir in the grated Parmesan cheese, salt, and black pepper to taste. Mix well until the cheese is melted and incorporated.
Serving
- 8
Garnish and Serve
Serve the risotto hot, garnished with fresh parsley. Enjoy your creamy vegetable risotto!