Vegetable Risotto Recipe
Creamy risotto with seasonal vegetables.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, bring the vegetable broth to a simmer over medium heat. Keep it warm while you cook the risotto.
- 2
Sauté Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent, about 3-4 minutes. Then, add the diced carrot, zucchini, and bell pepper. Cook for another 5 minutes until the vegetables soften.
- 3
Cook the Risotto
Add the Arborio rice to the skillet with the vegetables, stirring to coat the rice with oil. Toast the rice for about 2 minutes until slightly translucent. Begin adding the warm vegetable broth, one ladle at a time, stirring continuously. Allow the rice to absorb most of the liquid before adding more broth. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 4
Finish the Risotto
Stir in the peas, Parmesan cheese, salt, and pepper. Cook for an additional 2-3 minutes until the peas are heated through and the cheese is melted. Adjust seasoning to taste.
- 5
Serve
Remove from heat, stir in the fresh parsley, and serve the risotto immediately, garnished with extra Parmesan if desired.