Vegetable Risotto Recipe
Creamy risotto made with seasonal vegetables.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat and keep it warm while you prepare the risotto.
- 2
Sauté Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
- 3
Cook the Rice
Add the arborio rice to the skillet, stirring frequently for about 2-3 minutes until the rice is slightly translucent.
- 4
Add Broth Gradually
Pour in 1 cup of the warm vegetable broth and stir continuously until the liquid is absorbed. Continue adding the broth, one cup at a time, stirring frequently, until the rice is creamy and al dente, about 18-20 minutes.
- 5
Incorporate Vegetables
Stir in the diced zucchini, bell pepper, and peas. Cook for an additional 5-7 minutes until the vegetables are tender.
- 6
Finish with Cheese
Remove from heat and stir in the grated parmesan cheese. Season with salt and black pepper to taste.
- 7
Garnish and Serve
Garnish with fresh chopped parsley and serve hot.
