Vegetable Risotto Recipe
Creamy risotto with seasonal vegetables.
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Ingredients
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Base Ingredients
Vegetables
Method
Preparation
- 1
Prepare the Broth
In a medium saucepan, heat the vegetable broth over low heat, keeping it warm throughout the cooking process.
- 2
Cooking
- 3
Sauté the Aromatics
In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
- 4
Add the Rice
Stir in the Arborio rice, allowing it to toast lightly for about 2 minutes, stirring constantly to coat the rice with oil.
- 5
Add Broth Gradually
Pour in 1 cup of the warm vegetable broth, stirring frequently until the liquid is mostly absorbed. Continue adding the broth, one cup at a time, allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
- 6
Incorporate Vegetables
After about 15 minutes of cooking, add the diced zucchini, carrot, bell pepper, and frozen peas to the rice. Stir to combine and continue cooking until the rice is creamy and al dente, and the vegetables are tender.
- 7
Finish the Risotto
Once the rice is cooked, remove the skillet from heat. Stir in the remaining butter, Parmesan cheese, salt, and black pepper to taste. Mix until creamy and well combined.
- 8
Garnish and Serve
Serve the risotto warm, garnished with fresh parsley on top.
