Deliciously comforting, creamy, and packed with vibrant vegetables—a perfect dish for a cozy night in!

1

In a medium pot, bring the vegetable broth to a simmer over low heat.

2

In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.

3

Add the diced carrot, zucchini, and bell pepper to the pan. Sauté for another 5 minutes until the vegetables soften slightly.

4

Stir in the arborio rice and cook for about 2 minutes, allowing it to toast lightly.

5

Begin adding the warm vegetable broth to the rice mixture, one ladle at a time. Stir continuously and let the broth absorb before adding more. This process should take about 20 minutes.

6

Once the rice is tender and creamy, stir in the peas, salt, and black pepper. Cook for an additional 5 minutes.

7

Remove the pan from heat and stir in the parmesan cheese until melted and combined.

8

Let the risotto sit for about 5 minutes to thicken before serving.

4

• Add fresh herbs like basil or parsley for an aromatic twist.
• Incorporate a splash of white wine while cooking the rice for depth of flavor.
• Top with grilled vegetables for a charred, smoky contrast.

• Use homemade vegetable broth for richer taste.
• Keep the broth warm to help the rice cook evenly.
• Do not rush the process; the stirring is key for creamy texture.

• fat: 10 grams
• fiber: 5 grams
• protein: 8 grams
• calories: 300
• carbohydrates: 45 grams

Vegetable risotto offers a hearty dose of vegetables, providing important vitamins and minerals while being low in calories, making it a nutritious choice for any meal.

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