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Italian Vegetable Risotto

Servings: 4

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 1 piece onion
  • 2 pieces garlic cloves
  • 1.5 cups arborio rice
  • 1 cup white wine
  • 5 cups vegetable stock
  • 2 pieces carrots
  • 2 pieces zucchini
  • 1 piece bell pepper
  • 1 cup Parmesan cheese
  • to taste salt and pepper

Instructions:

  1. Heat the olive oil in a large pan over medium heat. Add the onion and garlic, and sauté until they are golden and slightly tender.
  2. Add the arborio rice and stir well, make sure all the grains are coated in the olive oil. Cook this for about 2 minutes, until the edges of the rice are translucent.
  3. Pour in the white wine, stir everything together, and let it cook until most of the wine has evaporated.
  4. Begin to add the vegetable stock, one cup at a time, while continuously stirring the rice. Allow each cup of stock to be almost completely absorbed before adding the next.
  5. While the risotto is cooking, chop the vegetables into small pieces and cook them in a separate pan until they are tender.
  6. Once the rice is creamy and tender, and all the stock has been incorporated, remove the pan from the heat. Stir in the cooked vegetables, then add the Parmesan and salt or pepper to taste.
  7. Serve the risotto hot straight from the pot. Buon Appetito!