Vegetable Risotto

This Vegetable Risotto is a creamy and comforting dish that highlights seasonal vegetables and is perfect for a cozy dinner. With its rich flavors and delightful texture, it's a satisfying main course for any occasion.

Ingredients

• Arborio rice - 1 cup
• Vegetable broth - 4 cups
• Olive oil - 2 tablespoons
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Zucchini - 1 small, diced
• Bell pepper - 1 small, diced
• Frozen peas - 1/2 cup
• Parmesan cheese - 1/4 cup, grated
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a saucepan, bring the vegetable broth to a simmer over low heat.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until softened, about 3-4 minutes.
3. Add the diced carrot, zucchini, and bell pepper to the skillet. Cook for another 5 minutes until the vegetables are tender.
4. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to absorb the flavors.
5. Begin adding the simmering vegetable broth, one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.
6. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
7. Stir in the frozen peas and cook for another 2-3 minutes until heated through.
8. Remove from heat and stir in the grated Parmesan cheese, fresh parsley, and season with salt and black pepper to taste.
9. Serve warm, garnished with additional parsley if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 500 mg
• Cholesterol: 5 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Provides a good source of fiber for digestive health.

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