Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth over low heat and keep it warm on the stove.

2. 2

   Sauté the Aromatics

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

3. 3

   Toast the Rice

   Add the Arborio rice to the pan and stir to coat the grains in the oil. Cook for about 2 minutes until the rice is slightly translucent.

4. 4

   Add Broth Gradually

   Pour in 1 cup of the warm vegetable broth. Stir continuously until the liquid is mostly absorbed. Repeat this process, adding broth one cup at a time and allowing it to be absorbed before adding more, for about 18-20 minutes.

5. 5

   Incorporate the Veggies

   When the rice is creamy and al dente, stir in your vegetable of choice and cook for an additional 3-5 minutes until heated through.

6. 6

   Finish with Cheese and Seasoning

   Remove the pan from heat and stir in the butter and grated Parmesan cheese. Season with salt and pepper to taste.

7. 7

   Serve

   Spoon the risotto into bowls and serve warm, garnished with additional Parmesan if desired.