Vegetable Risotto Recipe

Prepare the Broth

In a saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat while you cook the risotto.

Sauté the Aromatics

In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

Toast the Rice

Add the Arborio rice to the skillet with the onions and garlic. Stir constantly for about 2-3 minutes until the rice is lightly toasted.

Deglaze with Wine

Pour in the white wine and cook, stirring frequently, until the wine has mostly evaporated.

Add the Broth Gradually

Begin adding the warm vegetable broth, one ladle at a time, to the rice. Stir frequently and allow each addition of broth to be absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

Add Seasonal Vegetables

In the last 5 minutes of cooking, stir in the diced zucchini, red bell pepper, carrot, and fresh peas. Cook until the vegetables are tender and bright in color.

Finish with Spinach

Once the rice is cooked and vegetables are tender, stir in the chopped spinach until wilted.

Add Cheese and Season

Remove the skillet from heat and stir in the grated Parmesan cheese, salt, and black pepper. Mix well until creamy.

Garnish and Serve

Serve the risotto hot, garnished with chopped fresh parsley.