Vegetable Risotto

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 cup Arborio rice
• •4 cups vegetable broth
• •1 medium onion, finely chopped
• •2 cloves garlic, minced
• •1 cup seasonal vegetables (e.g., zucchini, asparagus, peas), chopped
• •1/2 cup dry white wine
• •1 cup grated Parmesan cheese
• •2 tbsp olive oil
• •2 tbsp unsalted butter
• •Salt to taste
• •Pepper to taste
• •Fresh parsley, for garnish (optional)

Instructions

1. 1

   In a saucepan, heat the vegetable broth over low heat to keep it warm.

2. 2

   In a large skillet, heat the olive oil and 1 tbsp of butter over medium heat.

3. 3

   Add the chopped onion and garlic to the skillet. Sauté until the onion is translucent, about 5 minutes.

4. 4

   Stir in the Arborio rice and cook for 2-3 minutes, allowing it to toast slightly.

5. 5

   Pour in the dry white wine and cook until it has mostly evaporated, about 2 minutes.

6. 6

   Add the seasonal vegetables and 1 ladle of the warm vegetable broth to the rice. Stir constantly until the broth is absorbed.

7. 7

   Continue adding the broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This should take about 20-25 minutes.

8. 8

   Once the rice is creamy and al dente, remove from heat. Stir in the remaining butter, Parmesan cheese, salt, and pepper to taste. Garnish with fresh parsley if desired.