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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat until simmering. Keep warm on low heat.
- 2
- 3
Add Carrots, Zucchini, and Bell Pepper
Stir in the diced carrot, zucchini, and bell pepper. Cook for an additional 5 minutes, stirring occasionally.
- 4
Add Arborio Rice
Add the Arborio rice to the pot and stir well for about 2 minutes until the rice is slightly translucent.
Cooking the Risotto
- 5
Add Broth Gradually
Pour in 1 cup of the warm vegetable broth and stir gently until it is almost completely absorbed by the rice.
- 6
Continue Adding Broth
Continue adding the broth, one cup at a time, stirring frequently. Wait until the liquid is absorbed before adding the next cup. This process should take about 18-20 minutes.
- 7
Add Frozen Peas and Season
When the rice is creamy and al dente, stir in the frozen peas, salt, and black pepper. Cook for an additional 2-3 minutes.
- 8
Finish with Parmesan and Parsley
Remove the pot from heat and stir in the grated Parmesan cheese and chopped parsley until combined. Adjust seasoning to taste.