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 during the cooking process.

2. 2

   Sauté the Vegetables

   In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.

3. 3

   Add the Carrots, Zucchini, and Bell Pepper

   Stir in the diced carrot, zucchini, and bell pepper. Cook for an additional 5 minutes, stirring occasionally, until the vegetables start to soften.

4. 4

   Add the Arborio Rice

   Add the Arborio rice to the skillet, stirring to coat the grains with the oil and vegetables. Toast the rice for about 2 minutes.

5. 5

   Start Adding Broth

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

6. 6

   Incorporate Peas and Seasonings

   After about 15-20 minutes, when the rice is creamy and al dente, stir in the peas, salt, black pepper, and grated Parmesan cheese. Cook for an additional 2-3 minutes.

7. 7

   Finish and Serve

   Remove the risotto from heat, stir in the chopped parsley, and adjust seasoning if necessary. Serve warm.