Italian Veg Risotto Recipe - Creamy Vegetarian Basil Pesto Italian Risotto - Sattvik Kitchen

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor while being dairy-free.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can replace butter in cooking.

Heat vegetable broth in a saucepan over low heat to keep warm.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.

Stir in diced carrot and zucchini; cook for another 3-4 minutes until softened.

Add arborio rice to the skillet; toast for 2-3 minutes until lightly golden.

Pour in a ladle of warm vegetable broth; stir until absorbed.

Continue adding broth, one ladle at a time, stirring frequently until rice is creamy and al dente, about 18-20 minutes.

Incorporate bell pepper and peas during the last 5 minutes of cooking.

Remove from heat; stir in butter and grated parmesan cheese until melted and creamy.

Season with salt and black pepper to taste.

Garnish with fresh herbs before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens