Vegetable risotto
Prepare a creamy vegetable risotto using arborio rice, fresh vegetables, and whole milk-based dairy products.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Arborio Rice | 400 | Grams |
| Vegetable Broth | 1.5 | Liters |
| Olive Oil | 3 | Tbsp |
| Onion | 1 | Count |
| Garlic | 3 | Clove |
| Zucchini | 1 | Count |
| Carrot | 1 | Count |
| Bell Pepper | 1 | Count |
| Mushrooms | 200 | Grams |
| Parmesan Cheese | 100 | Grams |
| Butter | 50 | Grams |
| Whole Milk | 100 | Milliliters |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Fresh Parsley | 1 | Bunch |
Instructions
- Heat the vegetable broth in a saucepan and keep it warm over low heat.
- In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add minced garlic and cook for another minute.
- Stir in the arborio rice and cook for 2-3 minutes until the rice is lightly toasted.
- Add the diced zucchini, carrot, bell pepper, and sliced mushrooms. Cook for 5 minutes, stirring occasionally.
- Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more.
- Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
- Stir in the butter, grated parmesan cheese, and whole milk. Mix until well combined and creamy.
- Season with salt and freshly ground black pepper to taste.
- Garnish with chopped fresh parsley before serving.
Kitchen equipment
Ladle