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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat and keep it warm.
- 2
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- 3
Toast the Rice
Add the Arborio rice to the skillet and stir well to coat the rice with the oil. Cook for about 2 minutes, stirring frequently, until the rice is slightly translucent.
- 4
Add Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, to the rice. Stir frequently and wait until the liquid is mostly absorbed before adding more broth. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 5
Finish the Risotto
Once the rice is cooked, remove it from heat and stir in the grated Parmesan cheese, chopped basil, lemon juice, salt, and black pepper to taste. Mix well until creamy.
- 6
Garnish and Serve
Serve the risotto hot, garnished with additional basil and chopped parsley.