Risotto Di Giardino Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth over low heat and keep it warm.

2. 2

   Sauté Vegetables

   In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.

3. 3

   Cook the Rice

   Add the Arborio rice to the skillet and stir for about 2 minutes until the rice is lightly toasted. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed.

4. 4

   Add Vegetables

   After about 10 minutes, add the diced zucchini, bell pepper, peas, and asparagus to the rice. Continue to add broth and stir until the rice is creamy and al dente, about 10 more minutes.

5. 5

   Finish the Risotto

   Once the rice is cooked, stir in the grated Parmesan cheese, chopped basil, salt, and black pepper to taste. Mix well to combine.

6. 6

   Serve

   Remove from heat and let it sit for a couple of minutes before serving. Garnish with additional basil if desired.