Vegetable Risotto Recipe
Creamy risotto with a mix of fresh vegetables.
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Ingredients
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Vegetable Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent. Then add the carrot, zucchini, and bell pepper, cooking for an additional 5 minutes.
- 3
Cook the Rice
Stir in the Arborio rice, cooking for about 2 minutes until the rice is lightly toasted. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- 4
Add Peas and Finish
When the rice is nearly al dente and creamy (about 18-20 minutes), stir in the 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.
- 5
Serve
Remove from heat, garnish with fresh parsley, and serve warm.