Vegetable Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling.

2. 2

   Sauté the Aromatics

   In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.

3. 3

   Toast the Rice

   Add the Arborio rice to the skillet, stirring frequently for about 2-3 minutes until the rice is lightly toasted.

4. 4

   Add the Broth Gradually

   Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth.

5. 5

   Incorporate Vegetables

   After about 15 minutes, add the peas, spinach, shaved fennel, diced tomatoes, and edamame to the rice. Continue to cook until the rice is al dente and creamy, about 5-10 more minutes.

6. 6

   Finish with Cheese

   Remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.

7. 7

   Optional Protein

   If desired, top the risotto with cooked shrimp or crispy tofu and drizzle with chili crisp before serving.