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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 low heat. Keep it warm, but do not let it boil.
- 2
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- 3
- 4
Toast the Rice
Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to absorb the flavors and toast slightly.
- 5
Add Broth Gradually
Begin adding the warm vegetable broth, one ladleful at a time. Stir frequently and allow each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
- 6
Finish the Risotto
When the rice is creamy and al dente, remove the skillet from heat. Stir in the grated Parmesan cheese and chopped parsley. Adjust seasoning with salt and pepper to taste.
- 7
Serve
Spoon the risotto into bowls and garnish with additional Parmesan cheese and parsley if desired. Serve immediately.