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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the broth
In a saucepan, bring the vegetable broth to a simmer over medium heat. Keep it warm on the stove.
- 2
Sauté the vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent, about 3-4 minutes. Then add the diced carrot, zucchini, and bell pepper, and cook for another 5 minutes until softened.
- 3
Toast the rice
Stir in the Arborio rice, cooking for 1-2 minutes until the rice is lightly toasted and coated with the oil.
- 4
Add broth gradually
Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more broth. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 5
Finish the risotto
Stir in the frozen peas, Parmesan cheese, and season with salt and black pepper to taste. Cook for an additional 2-3 minutes until the peas are heated through.
- 6
Serve
Remove from heat, stir in the chopped parsley, and serve immediately. Enjoy your creamy vegetable risotto!
