Creamy Vegetable Risotto

Risotto | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Creamy Vegetable Risotto

Ingredients

Olive Oil - 1 tablespoon
Onion - 1 head
Parsnip - 1 piece
Carrot - 2 pieces
Rice - 12.3 oz
Bay leaf - 1 piece
Vegetable Broth - 1 qt
Frozen Green Peas - 4.9 oz
Grated Parmesan cheese - 1.8 oz

Step by Step guide

Step 1

Heat the oil in a large shallow pan. Add the onion, parsnip, and carrot to the pan. Cover with a lid and sauté over low heat for 8 minutes, until the onion is very soft.

Step 2

Add the rice and bay leaf. Stir everything well. Sauté for another 2-3 minutes until the rice becomes translucent at the edges. Add 300 ml of broth and simmer over low heat, stirring until the rice absorbs all the liquid. Gradually add 1 ladle of broth at a time, allowing it to absorb before adding more broth, until the rice is cooked and all the broth is used up. This will take 18-20 minutes.

Step 3

Remove the bay leaf from the finished risotto and add the peas. Stir. Heat on the stove for a few minutes. Then add most of the Parmesan and season to taste. Sprinkle with the remaining Parmesan and serve.