Vegetable Risotto Recipe

Directions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth over medium heat until simmering. Keep it warm on low heat.

2. 2

   Sauté Vegetables

   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.

3. 3

   Add Carrots, Zucchini, and Bell Pepper

   Stir in the diced carrot, zucchini, and bell pepper. Cook for about 5 minutes until slightly softened.

4. 4

   Toast the Rice

   Add the Arborio rice to the pan, stirring to coat it with the oil and vegetables. Cook for 2-3 minutes until the rice is lightly toasted.

5. 5

   Add Broth Gradually

   Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more.

6. 6

   Add Peas and Season

   After about 15 minutes, add the peas, salt, and black pepper. Continue to stir and add broth until the rice is creamy and al dente, about 20 minutes total.

7. 7

   Finish with Cheese

   Once done, remove from heat and stir in the Parmesan cheese and fresh basil. Adjust seasoning if necessary.

8. 8

   Serve

   Serve the risotto warm, topped with grated Romano cheese.