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 saucepan, bring the vegetable broth to a simmer over medium heat. Keep it warm on the stove while you prepare the risotto.
- 2
Sauté vegetables
In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 2-3 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
- 3
Add diced vegetables
Stir in the diced bell pepper, zucchini, and carrot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.
Cooking the Risotto
- 4
Toast the rice
Add the Arborio rice to the vegetable mixture and stir well to coat the rice with oil. Cook for 1-2 minutes until the rice becomes slightly translucent around the edges.
- 5
Add broth gradually
Start adding the warm vegetable broth, one ladleful at a time, stirring frequently. Allow the rice to absorb the broth before adding more. This process should take about 18-20 minutes.
- 6
Add peas and season
When the rice is creamy and al dente, stir in the peas, grated Parmesan cheese, salt, and black pepper. Cook for an additional 2-3 minutes until the peas are heated through and the cheese is melted.
Serving
- 7
Garnish and serve
Once the risotto is cooked to your liking, remove it from heat. Garnish with fresh parsley and serve immediately.