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italianmedium
Vegetable Risotto
Creamy, comforting, and filled with seasonal vegetables, this risotto is a delightful vegetarian option that's sure to impress. Perfect for dinner parties or a cozy night in.
Ready in 45 minutes · serves 4 · 500 calories per serving · italian cuisine.
45
min total
4
servings
500
cal / serving
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
- 1 cuparborio rice
- 4 cupsvegetable broth
- 1onion
- 2 clovesgarlic
- 1zucchini
- 1carrots
- 1 cuppeas
- 1/2 cupparmesan cheese
- 2 tablespoonsolive oil
- to tastesalt
- to tastepepper
Instructions
- 01
In a pot, heat olive oil and sauté chopped onion and garlic until soft.
- 02
Add arborio rice and toast for 2-3 minutes before gradually adding warm vegetable broth, stirring constantly.
- 03
Incorporate chopped zucchini, carrots, and peas, cooking until rice is creamy and al dente. Stir in parmesan cheese before serving.
