Creamy Risotto with Vegetables

Bring the vegetable broth to a boil in a small pot. Let it stay over moderate heat so it remains hot.

Melt the butter in a pan, add the chopped onion and garlic and fry until translucent.

Add the rice and fry it until it starts to become a little translucent. Then add the white wine and let it evaporate.

Gradually add the hot broth, just enough to cover the rice each time. After each addition of broth, we wait for it to be absorbed.

In the meantime, we roast the vegetables until soft in another pan. Once the vegetables are done, we add them to the risotto.

When the rice is absorbed and soft (after about 30 minutes), add grated Parmesan. Season with salt and freshly ground black pepper. Sprinkle with fresh herbs before serving.