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:
- Chop all the vegetables into small cubes.
- Simmer the broth on low heat to keep it warm.
- 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.
- Add the chopped zucchini, carrot, and red pepper, and sauté for another 2 to 3 minutes.
- Stir in the rice and cook for 2 minutes. Pour in the wine and let it evaporate completely.
- Gradually add 1 cup of warm broth at a time. Stir regularly, and each time the liquid is absorbed, add more broth.
- 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.
- Remove from heat and stir in the butter and grated parmesan until the risotto becomes creamy.
- Garnish the vegetable risotto with chopped parsley or dill before serving.
Enjoy!
Source: Argiro Barbarigou
