Vegetable Risotto Recipe

Prepare the Broth

In a saucepan, heat the vegetable broth over low heat and keep it warm while you prepare the risotto.

Sauté Vegetables

In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.

Add Diced Vegetables

Add the diced carrot, zucchini, and bell pepper to the skillet. Cook for another 5-6 minutes until they start to soften.

Toast the Rice

Stir in the Arborio rice, coating it well with the oil and vegetables. Toast the rice for about 2 minutes until it becomes slightly translucent.

Add Broth Gradually

Begin adding the warm vegetable broth, one ladle at a time, to the rice mixture, stirring continuously. Allow the rice to absorb the liquid before adding more broth.

Stir Constantly

Continue adding broth and stirring for about 18-20 minutes, until the rice is creamy and al dente. You may not need all the broth.

Incorporate Peas

In the last 5 minutes of cooking, stir in the frozen peas, allowing them to heat through.

Finish with Cheese

Remove the skillet from heat and stir in the grated Parmesan cheese, salt, and black pepper. Adjust seasoning to taste.

Garnish and Serve

Serve the risotto hot, garnished with chopped fresh parsley and lemon zest if desired.