Vegetable Risotto Recipe
Creamy risotto with seasonal vegetables.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat. Keep it warm but not boiling.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sauté until translucent. Add the carrot, zucchini, and bell pepper, and cook for about 5 minutes until they soften.
- 3
Toast the Rice
Add the Arborio rice to the skillet, stirring constantly for about 2 minutes until the rice is lightly toasted.
- 4
Add Broth Gradually
Pour in one ladle of warm vegetable broth into the rice mixture. Stir continuously until the broth is mostly absorbed. Repeat this process, adding one ladle of broth at a time, stirring frequently, until the rice is creamy and al dente, about 18-20 minutes.
- 5
Incorporate the Peas and Cheese
When the rice is nearly done, stir in the peas and grated Parmesan cheese. Cook for another 2-3 minutes until the peas are heated through and the cheese is melted.
- 6
Season and Garnish
Season with salt and black pepper to taste. Remove from heat, stir in fresh parsley, and serve immediately.