From craving to table
Instructions
- 1
Heat olive oil in a large skillet or saucepan over medium heat. Add onion and cook for 3-4 minutes until translucent. Add garlic and cook for another 30 seconds.
- 2
Stir in Arborio rice and cook for 1-2 minutes until the grains are lightly toasted.
- 3
Add zucchini and red bell pepper. Cook for 3-4 minutes, stirring frequently.
- 4
Pour in 1 cup of warm vegetable broth and stir. Cook, stirring often, until most of the broth is absorbed.
- 5
Continue adding broth 1/2 cup at a time, stirring and letting it absorb before adding more. This should take about 18-20 minutes.
- 6
When the rice is nearly tender, stir in the peas, salt, and black pepper. Cook for 3-4 more minutes until the peas are heated through and the rice is creamy.
- 7
Remove from heat and stir in Parmesan cheese and fresh basil.
- 8
Taste and adjust seasoning. Serve hot with optional lemon wedges.