Vegetable Risotto Recipe
Creamy risotto with seasonal vegetables.
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Ingredients
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Base Ingredients
Seasonal Vegetables
Seasoning
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat and keep it warm throughout the cooking process.
- 2
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
Cooking the Risotto
- 3
Toast the Rice
Add the Arborio rice to the skillet and toast it for about 2 minutes, stirring frequently until the grains are slightly translucent.
- 4
Deglaze with Wine
Pour in the white wine and let it simmer until it has mostly evaporated, stirring constantly.
- 5
Add Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, to the rice. Stir frequently and allow the broth to be absorbed before adding more. Continue this process for about 15-20 minutes until the rice is creamy and al dente.
- 6
- 7
Finish with Butter and Cheese
Remove the skillet from the heat and stir in the butter, grated Parmesan cheese, salt, black pepper, and chopped parsley. Mix until smooth and creamy.