Basic Veggie Risotto Recipe

1. 1

   In a small saucepan, bring the vegetable broth to a simmer over medium heat and keep warm.

2. 2

   Meanwhile, heat the oil in a large, wide saucepan over medium heat until shimmering.

3. 3

   Add the onion and garlic and season with salt and pepper.

4. 4

   Cook, stirring with a wooden spoon, until the onion has softened, about 5 minutes.

5. 5

   Add the rice and cook, stirring occasionally, until the kernels start to crackle, about 1 to 2 minutes.

6. 6

   Pour a ladleful of broth over the rice and let simmer, stirring constantly, until the rice absorbs the broth and the bottom of the pot is nearly dry.

7. 7

   Continue adding broth a little at a time, seasoning occasionally and stirring constantly, until the rice is nearly al dente, about 20 minutes.

8. 8

   Add the zucchini and continue to cook until the rice is tender on the outside but still has some resistance when you bite into it, about 5 minutes more.

9. 9

   (You might not use all of the broth.)

10. 10

    Stir in the Parmesan, taste, and season as desired.

11. 11

    Serve with additional Parmesan.

No additional tips available.