Vegetable Risotto Recipe

Directions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth over medium heat until it is warm. Keep it simmering on low heat while you prepare the risotto.

2. 2

   Sauté Vegetables

   In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.

3. 3

   Add Garlic and Carrots

   Add the minced garlic and diced carrot to the skillet. Cook for an additional 2-3 minutes until the carrot is slightly softened.

4. 4

   Incorporate Zucchini and Bell Pepper

   Stir in the diced zucchini and bell pepper. Cook for another 3-4 minutes until the vegetables are tender.

5. 5

   Add Arborio Rice

   Add the Arborio rice to the skillet. Stir well to coat the rice with the oil and vegetables. Cook for 1-2 minutes until the rice is slightly translucent.

6. 6

   Add Broth Gradually

   Begin adding the warm vegetable broth to the rice mixture, one ladle at a time. Stir constantly and allow the rice to absorb the broth before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

7. 7

   Stir in Peas

   When the rice is almost done, stir in the frozen peas and cook for an additional 2-3 minutes until heated through.

8. 8

   Finish and Season

   Remove the skillet from heat. Stir in the grated Parmesan cheese, and season with salt and black pepper to taste. Mix well to combine.

9. 9

   Garnish and Serve

   Garnish the risotto with chopped fresh parsley before serving. Serve hot and enjoy!