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Vegetable Risotto Nadal
40 min · Medium · 4 servings
A creamy and comforting classic Italian-style risotto perfect for any meal.
Ingredients
1 ½ cups Arborio rice→4 cups vegetable broth→1 small onion, finely chopped→2 tablespoons olive oil→½ cup dry white wine (optional)→½ cup grated Parmesan cheese→Salt and freshly ground black pepper to taste→1 cup chopped seasonal vegetables (e.g., peas, zucchini, bell peppers)
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Method
1
Heat the vegetable broth in a saucepan and keep warm.
2
In a large skillet or pot, heat olive oil over medium heat.
3
Add chopped onion and sauté until translucent, about 3 minutes.
4
Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.
5
Pour in the white wine (if using) and stir until mostly absorbed.
6
Begin adding the warm broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
7
After about 20 minutes, when the rice is creamy and al dente, stir in the chopped vegetables.
8
Cook for an additional 5 minutes.
9
Remove from heat, stir in Parmesan cheese, and season with salt and pepper.
10
Serve immediately garnished with additional Parmesan if desired.
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