Early Summer Risotto Recipe
summer vegetables, Reggiano Parmigiano
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Ingredients
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Ingredients
Method
Directions
Prepare the Broth
In a saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat.
Sauté Aromatics
In a large skillet or saucepan, heat olive oil over medium heat. Add minced shallots and garlic, and sauté until softened, about 2-3 minutes.
Cook the Rice
Add Arborio rice to the pan and stir for 1-2 minutes until the rice is lightly toasted.
Add Broth Gradually
Pour in a ladle of warm vegetable broth and stir gently. Allow the rice to absorb the broth before adding more, stirring frequently. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Incorporate Vegetables
In the last 5 minutes of cooking, add the chopped zucchini, bell pepper, peas, and asparagus to the risotto.
Add Cheese and Season
Remove from heat, stir in the grated Reggiano Parmigiano, salt, and black pepper. Adjust seasoning to taste.
Serve
Garnish with fresh basil and more grated cheese if desired. Serve immediately.
