Vegetable Risotto Recipe

Directions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling.

2. 2

   Sauté the Aromatics

   In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

3. 3

   Toast the Rice

   Add the Arborio rice to the onion and garlic mixture, stirring to coat the rice in the oil. Cook for about 2 minutes until the rice is slightly translucent.

4. 4

   Add Tomato Puree

   Pour in the tomato puree and stir well, allowing the rice to absorb the flavors for about 2-3 minutes.

5. 5

   Incorporate the Broth

   Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the rice to absorb most of the broth before adding the next ladle. Continue this process for about 15-20 minutes, until the rice is creamy and al dente.

6. 6

   Add Seasonal Veggies

   When the rice is nearly done, stir in the seasonal vegetables and cook for an additional 5 minutes, or until the vegetables are tender.

7. 7

   Finish with Cheese and Seasoning

   Remove the risotto from heat. Stir in the grated pecorino cheese, and season with salt and black pepper to taste. Mix in the fresh basil.

8. 8

   Serve

   Serve the risotto warm, garnished with additional pecorino and fresh basil if desired.