Risotto Alle Verdure

Ingredients

Salt and pepper

to taste

Fresh basil

1/2 cup, chopped, plus additional for garnish

Parmesan cheese

1 cup, grated, plus additional for garnish

Frozen peas

1 cup

Carrot

1 large, finely diced

Bell pepper

1 large, finely diced

Zucchini

1 large, finely diced

Garlic

2 cloves, minced

Onion

1 large, finely chopped

Olive oil

2 tablespoons

Vegetable broth

6 cups

Arborio rice

1 1/2 cups

Instructions

1. Heat the vegetable broth in a large pot over medium heat until it simmers. Keep it warm throughout the cooking process.
2. In a separate large pan, warm the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion turns translucent.
3. Stir in the Arborio rice, ensuring each grain is coated in the oil.
4. Gradually add the simmering vegetable broth to the rice, one ladle at a time. Stir constantly, allowing each addition of broth to be fully absorbed before adding more.
5. Approximately 15 minutes into the cooking process, incorporate the diced zucchini, bell pepper, carrot, and frozen peas into the pan.
6. Continue the process of adding broth and stirring until the rice achieves an al dente texture and the vegetables are tender. This should take about 20-25 minutes.
7. Remove the pan from the heat, and stir in the grated Parmesan cheese and chopped fresh basil. Season with salt and pepper to taste.
8. Allow the risotto to rest for a few minutes before serving to let the flavors meld together.
9. Serve hot, garnishing each plate with additional Parmesan cheese and fresh basil leaves.