Vegetable Risotto Recipe
Creamy risotto with seasonal vegetables.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Broth
In a pot, heat the vegetable broth over medium heat. Keep it warm but not boiling during the cooking process.
- 2
Sauté the Vegetables
In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until transparent.
- 3
- 4
Add Rice
Add the Arborio rice to the skillet, stirring to coat the rice in the oil and vegetables. Sauté for about 2 minutes until the rice is slightly translucent.
Cooking the Risotto
- 5
Add Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.
- 6
Continue Cooking
Continue this process for about 18-20 minutes, or until the rice is creamy and al dente. Stir in the peas during the last 5 minutes of cooking.
Finishing Touches
- 7
Add Cheese and Season
Once the rice is cooked, remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
- 8
Serve
Serve warm, garnished with additional Parmesan cheese if desired.
