How to Make Vegetable Risotto

In a saucepan, heat the vegetable broth over low heat and keep it warm.

In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, and sauté until translucent.

Add the Arborio rice to the skillet and stir for about 2 minutes until the rice is lightly toasted.

Pour in the white wine and stir until it is mostly absorbed by the rice.

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.

After about 15 minutes, add the mixed vegetables to the risotto.

Continue adding broth and stirring until the rice is creamy and al dente, about 20-25 minutes total.

Remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.

Let the risotto sit for a couple of minutes before serving.

Garnish with fresh parsley before serving.

Spice Level: