Vegetarian Risotto Recipe
Creamy risotto with seasonal vegetables
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Ingredients
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Grains
Vegetables
Dairy
Seasonings
Method
Preparation
- 1
Prepare the Broth
In a saucepan, bring 4 cups of vegetable broth to a simmer over medium heat. Keep it warm on the stove while you prepare the risotto.
Cooking
- 2
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- 3
- 4
Incorporate Arborio Rice
Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly and absorb the flavors.
- 5
Gradually Add Broth
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the broth before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 6
Finish with Seasonings
Once the rice is cooked, stir in the peas, 2 tablespoons of butter, grated Parmesan cheese, and chopped fresh basil. Season with salt and black pepper to taste.
- 7
Serve the Risotto
Remove from heat and let it sit for a minute. Serve warm, garnished with additional Parmesan cheese and fresh basil if desired.