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Riso con Verdure

Print Recipe Pin Recipe
Course Main Course, Side Dish
Cuisine Italian

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Wooden spoon
  • Ladle
  • Serving bowl

Ingredients
  

  • 1 cup Arborio rice or any short-grain rice
  • 2 tablespoons olive oil or butter
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 bell pepper diced (any color)
  • 1 medium zucchini diced
  • 1 carrot diced
  • 1 cup green peas fresh or frozen
  • 4 cups vegetable or chicken broth homemade or store-bought
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish (optional)
  • Parmesan cheese for serving (optional)

Instructions
 

  • Prepare the Ingredients: Start by washing and chopping all your vegetables. Having everything ready will make the cooking process smoother.
  • Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until it's translucent. Add the minced garlic and cook for an additional minute until fragrant.
  • Add the Vegetables: Toss in the diced bell pepper, zucchini, and carrot. Sauté the mixture for about 5-7 minutes until the vegetables are tender.
  • Cook the Rice: Stir in the Arborio rice, letting it toast for 1-2 minutes. This helps to develop its flavor.
  • Add the Broth: Gradually pour in the broth, stirring well to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.
  • Stir in Peas: Once the rice is cooked, stir in the green peas. Season with salt and pepper to taste. Cover and let it sit for 5 minutes to allow the flavors to meld.
  • Serve: Fluff the rice with a fork before serving. Garnish with fresh herbs and sprinkle with Parmesan cheese, if desired.