Description
A creamy and flavorful vegetable risotto that’s perfect for any occasion. This dish combines arborio rice with seasonal vegetables for a comforting meal.
Ingredients
Scale
- 1 cup arborio rice
- 4 cups vegetable broth
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 cup diced zucchini
- 1 cup peas (fresh or frozen)
- 1/2 cup grated Parmesan cheese
- 1/4 cup white wine (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a medium saucepan, heat the vegetable broth over low heat.
- In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, and sauté until translucent.
- Add the diced carrots and zucchini to the skillet, cooking for about 5 minutes until slightly softened.
- Stir in the arborio rice, cooking for an additional 2 minutes until the rice is lightly toasted.
- If using, add the white wine to the skillet, stirring until it’s mostly absorbed.
- Begin adding the warmed vegetable broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next.
- Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.
- Stir in the peas and Parmesan cheese, cooking for an additional 2 minutes until the peas are heated through.
- Season with salt and pepper to taste, and garnish with fresh parsley before serving.
Notes
- You can add any seasonal vegetables you like, such as bell peppers or asparagus.
- For a vegan version, omit the Parmesan cheese or substitute it with a vegan cheese.
- Make sure to stir the risotto frequently to achieve the creamy texture.
Keywords: vegetable risotto, creamy risotto, vegetarian risotto, easy risotto recipe, how to make risotto, arborio rice recipe