Garden Vegetable Creamy Risotto

1. Heat Olive Oil and Add Bay Leaves

Begin by heating 5 tablespoons of olive oil in a large saucepan, adding in the bay leaves. Allow the oil to get hot, which will infuse the oil with the subtle aroma of the bay leaves.

2. Sauté Onions and Bell Pepper

Add the chopped onions and green bell pepper to the pan. Sauté them gently over medium heat for about 20 minutes. This time is crucial as it allows the onions to become soft and translucent, melding their sweetness with the green bell pepper’s mild heat. Stir occasionally to prevent them from browning.

3. Add Garlic

Next, add the chopped garlic, stirring it into the softened vegetables. Allow the garlic to cook for about a minute until its fragrance fills the kitchen.

4. Prepare Vegetable Stock

While the vegetables are cooking, bring the vegetable stock to a boil in a separate saucepan. If using water and bouillon cubes, ensure they are fully dissolved.

5. Cook Artichokes and Fava Beans

Add the quartered artichokes and the fava beans to the sautéed vegetable mixture. Pour in the hot vegetable stock, enough to cover the vegetables, and bring it to a gentle simmer. Cover the pan and let it cook for about 10 minutes, allowing the artichokes and fava beans to soften and absorb the flavors.

6. Add Peas

After 10 minutes, add the peas to the pan. Stir them in and bring the mixture back to a boil.

7. Cook the Rice

Pour in the rice and add a pinch of salt. Stir everything together, ensuring the rice is evenly distributed. Reduce the heat to a simmer and cook the rice for 15 to 18 minutes. During this time, the rice will absorb the stock and the flavors of the vegetables, achieving a creamy consistency. Stir occasionally and check that the rice is becoming tender but remains creamy—not dry, not soupy, but perfectly meloso.