Vegetable Rissotto Recipe
Asparagus, mushrooms, onions, and red peppers finished in a light creamy parmesan aborio rice
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Ingredients
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Vegetable Risotto Ingredients
Method
Preparation Instructions
- 1
Prepare the Broth
In a saucepan, bring the vegetable broth to a simmer and keep it warm on low heat.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic, red bell pepper, and mushrooms, cooking for another 3-4 minutes until softened.
- 3
Add Asparagus
Stir in the chopped asparagus and cook for an additional 2 minutes.
- 4
Toast the Rice
Add the Arborio rice to the skillet and stir for about 2 minutes until the rice is slightly toasted.
- 5
Add Broth Gradually
Begin to add the warm vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more broth. Continue this process for about 18-20 minutes until the rice is al dente and creamy.
- 6
Finish with Parmesan
Once the rice is cooked, remove the skillet from heat. Stir in the grated Parmesan cheese and season with salt and black pepper to taste.
- 7
Garnish and Serve
Serve the risotto hot, garnished with fresh parsley.
