Vegetable Risotto Recipe

Prepare the Broth

In a saucepan, heat the vegetable broth over medium heat until it’s simmering. Keep it warm on low heat throughout the cooking process.

Roast the Squash

Preheat your oven to 400°F (200°C). Toss the diced butternut squash in 1 tablespoon of olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 20-25 minutes, or until tender and slightly caramelized. Set aside.

Sauté the Aromatics

In a large skillet or saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.

Add the Rice

Stir in the Arborio rice to the skillet with the onions and garlic. Cook for about 2-3 minutes, stirring frequently until the rice is slightly translucent around the edges.

Add the Broth Gradually

Pour in 1 cup of the warm vegetable broth, stirring constantly until the liquid is mostly absorbed. Continue adding the broth, one cup at a time, stirring frequently and allowing the rice to absorb the liquid before adding more, about 18-20 minutes total.

Incorporate the Vegetables

When the rice is creamy and al dente, stir in the roasted butternut squash, sliced mushrooms, and frozen peas. Cook for an additional 5 minutes, or until the peas are heated through and the mushrooms are tender.

Add Parmesan

Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and creamy. Season with salt and black pepper to taste.

Garnish and Serve

Spoon the risotto into serving bowls, drizzle with basil oil, and garnish with chopped fresh basil. Serve immediately.