Vegetable Risotto Recipe
Creamy risotto with seasonal vegetables
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat until it is simmering. Keep it warm on a low flame.
- 2
Sauté the Onions and Garlic
In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Cooking the Risotto
- 3
- 4
Add the Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, to the rice. Stir continuously and allow the rice to absorb the liquid before adding more. Repeat this process until the rice is creamy and al dente, about 18-20 minutes.
Incorporating Vegetables and Finishing Touches
- 5
Add Seasonal Vegetables
About 10 minutes into the cooking process, stir in the seasonal vegetables. Continue to add broth and stir until the rice is cooked through and the vegetables are tender.
- 6
Finish the Risotto
Once the rice is creamy and all the broth is absorbed, remove the skillet from heat. Stir in the grated Parmesan cheese, salt, and black pepper. Adjust seasoning to taste.
- 7
Garnish and Serve
Serve the risotto hot, garnished with fresh herbs on top. Enjoy your creamy vegetable risotto!