Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat and keep it warm on the stove.
- 2
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
- 3
Add the Rice
Stir in the Arborio rice and cook for 1-2 minutes, allowing the grains to toast slightly and absorb the flavors.
- 4
Incorporate the Broth
Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladleful. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- 5
Finish with Parmesan
Once the rice is cooked, remove it from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
- 6
Garnish and Serve
Serve the risotto hot, garnished with fresh chopped parsley.
