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Ingredients
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Base Ingredients
Vegetables
Finishing Touches
Method
Preparation
- 1
Prepare the Broth
In a medium saucepan, heat the vegetable broth over medium heat until it simmers. Keep it warm on low heat throughout the cooking process.
- 2
Sauté the Aromatics
In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Cooking the Risotto
- 3
Toast the Rice
Add the Arborio rice to the pot and stir to coat with oil, cooking for about 2 minutes until the rice is lightly toasted.
- 4
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. This process should take about 15-20 minutes.
- 5
Incorporate Vegetables
After about 10 minutes of cooking the rice, add the diced zucchini, bell pepper, and carrot. Continue to add broth and stir until the rice is creamy and al dente.
- 6
Finish with Peas and Spinach
In the last 3-5 minutes of cooking, stir in the frozen peas and fresh spinach. Continue to cook until the spinach is wilted and peas are heated through.
Final Touches
- 7
Add Butter and Cheese
Once the risotto is cooked to your liking, remove it from heat. Stir in the butter and grated Parmesan cheese until melted and well combined.
- 8
Season and Garnish
Season with salt and black pepper to taste. Garnish with freshly chopped basil before serving.