How To Make Vegetable Risotto | Vegetable Risotto Recipe | Sanjeev Kapoor | Khana Khazana

Heat 4 teaspoons of olive oil in a pan.

Add 1 finely chopped onion and sauté until it sweats.

Add 1 cup of Arborio rice and sauté.

Pour in some vegetable stock and cover the pan to start cooking the rice.

Prepare vegetables: chop 10 mushrooms, 1 yellow zucchini, and 1/4 broccoli into pieces, and chop 8 asparagus tips.

Add the chopped mushrooms, yellow zucchini, and asparagus to the rice.

Season with salt and crushed black pepper, and mix well.

Add 4 tablespoons of white wine and the remaining vegetable stock.

Cook until the rice is soft and the moisture is absorbed, stirring occasionally.

Once cooked, add 1/4 broccoli and 4 tablespoons of Parmesan cheese, and mix well.

Serve hot, garnished with a little extra Parmesan cheese.

Equipment Needed

Spice Level:

Dietary