The simplest risotto with vegetables

The simplest vegetable risotto is a great recipe to master this Italian dish. There are no rare ingredients in it, so you can safely take up experiments. Carefully consider the choice of rice, you need special varieties for risotto: arborio, vialone nano or carnaroli.

Ingredients

• 1 liter vegetable broth
• a handful of fresh peas
• small young zucchini - 3
• 250 g carnaroli rice
• olive oil - 2 tablespoons
• 50 g Parmigiano Reggiano cheese
• freshly ground black pepper
• 1 banana shallot

Directions

1. Peel and chop the onion. Cut the zucchini into large cubes. Grate cheese on a coarse grater. Bring the broth to a boil and leave on low heat.
2. Heat the oil in a frying pan. Add the onion, fry it over medium heat, stirring regularly and not letting it burn, 8-10 minutes. - to transparency.
3. Add rice and fry everything together until the rice becomes transparent, and only a white, opaque dot remains in the center of each grain, about 5 minutes. Add 1 ladle of broth. Cook, stirring occasionally, until most of the liquid is absorbed. Add 1 more ladle of broth. Cook in this mode until the rice is soft and creamy (however, it needs to be slightly firm in the center).
4. Add zucchini and peas, stir, heat for 1 minute. Remove from heat, add cheese and knead vigorously. Arrange in soup bowls, season with black pepper, serve immediately.