Vegetable Risotto

Serves: 8 | Prep: 15 min | Cook: 35 min

Ingredients

• 1 kg arborio rice
• 1 kg mushrooms, sliced
• 2 zucchini, diced
• 2 cans peas, drained
• 2 cans corn, drained
• 2 carrots, diced
• 2 onions, diced
• 4 garlic cloves, minced
• 2 L vegetable broth, kept hot
• 100 g parmesan, grated
• 4 tbsp butter
• Olive oil, salt & pepper

Instructions

1. Sauté onion and garlic in olive oil and half the butter until soft.
2. Add mushrooms and carrots; cook until softened, about 8 minutes.
3. Add rice and stir to coat. Pour in a ladle of hot broth; stir until absorbed. Repeat, adding broth one ladle at a time, for 18–20 minutes.
4. Stir in zucchini, peas, and corn in the last 5 minutes.
5. Finish with remaining butter and parmesan. Season and serve immediately.