Ingredients:

  • 1 ½ cups Arborio rice (300g)
  • 4 cups vegetable broth (1 liter)
  • 1 cup white wine (optional; 240ml)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (30ml)
  • 1 tablespoon unsalted butter (15g)
  • 1 cup peas, fresh or frozen (150g)
  • 1 cup bell peppers, diced (150g)
  • 1 cup zucchini, diced (150g)
  • ½ cup grated Parmesan cheese (50g)
  • Salt and pepper, to taste

Instructions:

  1. In a saucepan, heat vegetable broth over low heat, keeping it warm but not boiling.
  2. In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent (about 3-4 minutes). Stir in minced garlic and cook for an additional 1 minute.
  3. Add Arborio rice to the skillet and toast for 2-3 minutes, stirring frequently until the rice is slightly translucent.
  4. Pour in white wine, allowing it to absorb completely while stirring continuously.
  5. Begin adding warm broth, one ladle at a time, stirring until nearly absorbed before adding the next ladle. Repeat for about 20 minutes.
  6. Stir in peas, bell peppers, and zucchini when rice is al dente, continuing to add broth as needed, cooking for an additional 5 minutes.
  7. Remove from heat and stir in butter and grated Parmesan cheese. Season with salt and pepper to taste.
  8. Garnish with additional cheese or herbs if desired and serve immediately.