Vegetable Risotto Recipe
Creamy risotto with seasonal vegetables
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Ingredients
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Main Ingredients
Vegetables
Finishing Touches
Method
Preparation
- 1
Prepare the Broth
In a saucepan, bring the vegetable broth to a simmer over low heat. Keep it warm throughout the cooking process.
- 2
Cooking the Risotto
- 3
Add the Rice
Stir in the Arborio rice and cook for 2 minutes, allowing the rice to toast slightly in the oil, stirring frequently.
- 4
Incorporate the Broth
Pour in one ladle of the warm vegetable broth into the rice mixture. Stir continuously until the liquid is nearly absorbed before adding the next ladle. Repeat this process for about 18-20 minutes until the rice is creamy and al dente.
- 5
Add the Vegetables
After about 10 minutes of cooking the rice, add the diced zucchini, bell pepper, peas, and asparagus. Stir to combine and continue to add broth as needed.
Finishing Touches
- 6
Final Seasoning
Once the rice is cooked and creamy, remove from heat. Stir in the grated Parmesan cheese, chopped fresh basil, and season with salt and pepper to taste.
- 7
Serve
Serve the risotto immediately in bowls, garnished with extra basil and Parmesan cheese if desired.
