Everything you’ll need to make Vegetable Risotto

  • 2 cups rice (arborio or carnaroli)
  • 6 ½ cups vegetable or chicken broth
  • 4 tbsp olive oil
  • 1 onion
  • 1 piece of leek
  • 1 zucchini
  • 1 carrot
  • 1 red bell pepper
  • 1 cup peas
  • Chopped green beans (fresh or frozen)
  • ½ cup dry white wine
  • Chopped parsley
  • ¾ cup grated parmesan
  • 1 tbsp butter
  • Salt
  • Pepper

Instructions:

  1. Chop all the vegetables into small cubes.
  2. Simmer the broth on low heat to keep it warm.
  3. Heat the olive oil in a deep pan over medium heat. Add the finely chopped onion, leek, and crushed garlic. Sauté for 5 to 6 minutes until the vegetables become translucent.
  4. Add the chopped zucchini, carrot, and red pepper, and sauté for another 2 to 3 minutes.
  5. Stir in the rice and cook for 2 minutes. Pour in the wine and let it evaporate completely.
  6. Gradually add 1 cup of warm broth at a time. Stir regularly, and each time the liquid is absorbed, add more broth.
  7. After 10 minutes of cooking, add the green beans and peas. Continue cooking for about 25 minutes in total from the time you start, seasoning with salt and pepper.
  8. Remove from heat and stir in the butter and grated parmesan until the risotto becomes creamy.
  9. Garnish the vegetable risotto with chopped parsley or dill before serving.

Enjoy!

Source: Argiro Barbarigou