Indulge in a creamy and comforting delight with our Vegetable Risotto recipe. This Italian classic combines Arborio rice with a medley of colorful vegetables, simmered to perfection in a flavorful vegetable broth
Ingredients:
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth (you may need more)
- 1/2 cup dry white wine (optional)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 cup diced bell peppers (red, yellow, or green)
- 1 cup diced zucchini
- 1 cup diced mushrooms
- 1/2 cup frozen peas
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh herbs (such as parsley or basil) for garnish (optional)
Instructions:
- Prepare the Vegetable Broth: In a saucepan, heat the vegetable broth over medium heat. Keep it warm, but not boiling, throughout the cooking process.
- Sauté the Vegetables: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onions and garlic and sauté until they become translucent, about 2-3 minutes.
- Add the Rice: Add the Arborio rice to the skillet and stir well to coat it with the oil. Toast the rice for about 2 minutes, stirring frequently, until it turns slightly translucent at the edges.
- Deglaze with Wine (Optional): If using wine, pour it into the skillet and stir constantly until it’s mostly absorbed by the rice.
- Start Adding Broth: Begin adding the warm vegetable broth to the rice one ladle at a time. Stir constantly and allow the liquid to be absorbed before adding more broth. This process will take about 18-20 minutes. Keep the heat at a gentle simmer.
- Add Vegetables: About halfway through the cooking time (10 minutes in), add the diced carrots and bell peppers to the rice. Continue to add broth as needed.
- Continue Cooking: As you approach the end of the cooking time (after about 15 minutes), add the diced zucchini, mushrooms, and frozen peas. Continue to add broth and stir until the rice is creamy and cooked to your preferred level of doneness. It should be al dente, slightly firm but not hard.
- Stir in Parmesan: Remove the risotto from heat, and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- Serve: Serve your vegetable risotto hot, garnished with fresh herbs if desired.
You can try our other recipes too for a yummy taste bud, Have a good day or evening 
