Vegetable Risotto Recipe
Make Vegetable Risotto Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Broth
In a saucepan, bring the vegetable broth to a simmer over medium heat. Keep it warm throughout the cooking process.
- 2
Sauté Vegetables
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 3
Add Garlic and Mixed Vegetables
Stir in the minced garlic and cook for another minute. Then add the mixed vegetables and sauté for an additional 3-4 minutes until they are slightly tender.
Cooking the Risotto
- 4
Add Arborio Rice
Add the Arborio rice to the skillet with the vegetables and stir well to coat the rice with the oil, cooking for 1-2 minutes until lightly toasted.
- 5
Incorporate Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle of broth.
- 6
Continue Cooking
Continue this process for about 18-20 minutes until the rice is creamy and al dente. You may not need all the broth, so taste as you go.
- 7
Add Seasoning and Cheese
Once the risotto is cooked, stir in the grated Parmesan cheese (if using), salt, and black pepper to taste.
Finishing Touches
- 8
Garnish and Serve
Remove from heat, garnish with fresh parsley, and serve immediately while hot.