Vegetable Risotto Recipe

Cooking Directions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.

2. 2

   Sauté the Vegetables

   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent. Then add the diced carrot, zucchini, and bell pepper. Cook for about 5-7 minutes until the vegetables are tender.

3. 3

   Cook the Rice

   Add the Arborio rice to the skillet and stir well to coat the rice with the oil and vegetables. Toast the rice for about 2 minutes.

4. 4

   Add Broth Gradually

   Begin adding the warm vegetable broth, one ladle at a time, stirring continuously. Allow the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

5. 5

   Incorporate Peas and Cheese

   When the rice is nearly done, stir in the peas and grated Parmesan cheese. Season with salt and black pepper to taste. Cook for an additional 2-3 minutes until the peas are heated through.

6. 6

   Garnish and Serve

   Remove from heat, garnish with chopped fresh parsley, and serve hot.