Risotto is similar to pasta in that it fluffs up, absorbing a lot of flavor from the vegetable stock. It might require your full attention while cooking, but it is well worth the effort to get that creamy texture. I used peas, but feel free to dress it up with any vegetables you have on hand: mushrooms, carrots, zucchini…
Classic Vegetable Risotto
Recipe By Sina Mizrahi
- Cook & Prep: 45 m
- Serving: 6
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Contains:
Ingredients (11)
Main ingredients
Start Cooking
For the Risotto
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In a small saucepan, bring the vegetable broth to a simmer over medium heat and keep warm.
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In a large, wide saucepan over medium heat, melt the butter and olive oil. Add the onion and cook until translucent, then add the garlic and season with salt and pepper. Stir with a wooden spoon until everything is softened and cooked through.
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Add the rice and cook until the kernels start to crackle, about one minute.
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Over the next 20 minutes, add one cup of broth at a time, stirring and cooking until each addition of broth has been absorbed and the rice is nearly al dente.
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Add the peas and continue to cook and stir until the rice is tender but still firm when you bite into it, about 5 to 10 more minutes.
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Stir in the Parmesan and taste; season with more salt and pepper if desired.
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Serve in bowls, topped with additional Parmesan and garnished with parsley.
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