In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and 2 minced garlic cloves, stirring frequently for about 5 minutes, until they become translucent and fragrant.

Next, stir in 1 cup of Arborio rice, letting it toast slightly in the pot. Cook for about 2-3 minutes, stirring often until the rice grains become slightly translucent around the edges.

If you’re using white wine, pour in ½ cup now, allowing it to simmer for 1-2 minutes until the alcohol evaporates. Then, gradually incorporate 4 cups of warm vegetable broth, one ladle at a time, stirring continuously.

After about 15 minutes of stirring and adding broth, mix in 1-2 cups of chopped seasonal vegetables like zucchini, peas, or asparagus. Continue to cook for another 5-10 minutes until the rice is creamy and al dente.

Once your risotto reaches a creamy consistency, remove it from the heat. Stir in ½ cup of grated Parmesan cheese, along with salt and pepper to taste.

For an extra burst of flavor and visual appeal, sprinkle some fresh herbs like basil or thyme on top, along with a hint of lemon zest.