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, bring the vegetable broth to a simmer. Keep it warm over low heat.
- 2
Sauté the Aromatics
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- 3
Toast the Rice
Add the Arborio rice to the skillet and stir for about 2-3 minutes until the rice is well-coated with oil and slightly toasted.
- 4
Add Broth Gradually
Pour in a ladle of the warm vegetable broth, stirring continuously until the liquid is absorbed. Repeat this process, adding broth one ladle at a time, allowing the rice to absorb each addition before adding more. This should take about 18-20 minutes.
- 5
Incorporate Cheeses
Once the rice is creamy and al dente, remove the skillet from heat. Stir in the grated Parmesan cheese and diced green chiles. Optionally, you can add the grated cheddar cheese for a richer flavor.
- 6
Season and Serve
Season with salt and black pepper to taste. Serve immediately, garnished with extra cheese if desired.
