Vegetable Risotto Recipe
Creamy risotto with seasonal vegetables.
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Ingredients
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Base Ingredients
Vegetables
Finishing Touches
Method
Preparation
- 1
- 2
Heat the Broth
In a saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling.
Cooking the Risotto
- 3
- 4
Add the Rice
Add the Arborio rice to the pan, stirring to coat it with the oil, and toast for about 1-2 minutes.
- 5
Deglaze with Wine
Pour in the white wine and stir until it is mostly absorbed by the rice.
- 6
Add the Broth Gradually
Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until the broth is absorbed before adding the next ladle.
- 7
Incorporate the Vegetables
When the rice is about halfway cooked (after about 10-12 minutes), add the zucchini, bell pepper, carrot, and peas. Continue adding broth and stirring.
- 8
Finish the Risotto
Once the rice is creamy and al dente (about 18-20 minutes total), stir in the fresh spinach until wilted.
Final Touches
- 9
Add Cheese and Season
Remove the risotto from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
- 10
Serve
Serve the risotto hot, garnished with fresh basil.