Vegetable Risotto
Vegetable risotto is an iconic dish of Italian cuisine, loved all over the world. This recipe is a light yet flavorful version that enriches the traditional risotto texture with fresh vegetables. The creamy rice is in perfect harmony with the crunchy vegetables, making this dish not only nutritious but also visually stunning. Whether you're making it for a romantic dinner or a family meal, it's sure to be a hit.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Heat the vegetable broth and keep it warm over low heat. This ensures that the broth doesn't cool down the rice during cooking.
2
Finely chop the onion and garlic. Dice the zucchini and carrots into small cubes.
3
Heat the olive oil in a large pan or pot over medium heat. Sauté the onion and garlic until fragrant, about 2-3 minutes.
4
Add the Arborio rice and toast for 2-3 minutes, until the grains become slightly translucent. If using white wine, add it now and let it evaporate completely.
5
Gradually add the warm vegetable broth to the rice, one ladleful at a time. Stir constantly, and wait for the liquid to be absorbed before adding another ladleful.
6
After about 10 minutes of cooking, add the diced zucchini, carrots, and green peas. Continue cooking and stirring until the vegetables are tender and the rice is creamy (about 8-10 minutes more).
7
When the rice is tender but still slightly firm to the bite (al dente), stir in the grated Parmesan cheese, salt, and pepper. Taste and adjust seasoning as needed.
8
Before serving, sprinkle with fresh chopped parsley. Serve warm as a main course or side dish.
