Vegetable risotto

Ingridients

For 3 people:

1 onion

2 tablespoons oil

2 carrots

3 peppers of different colors (or the same color)

1 courgette *

2 teaspoons homemade vegeta

1 teaspoon salt

2 pinches of pepper

1 cup rice (250 ml)

3 tablespoons beans

1 sprig of parsley

0.5 lemons

  • we can use a huge variety of vegetables. We use what we have at home and what is in season. We can also add legumes and mushrooms. Preparation Cut both ends of the courgette, wash it well (if it is not homemade or organic, peel it) and cut it into cubes. Wash the peppers well, remove the stalk and cut them into cubes similar to zucchini. Peel and cut the carrot into smaller cubes, as it does not soften as quickly as other vegetables. Heat the oil in a large pan and fry the peeled and finely chopped onion on it – enough to make it glassy. Add all the vegetables, vegeta, salt and pepper. Roast for 10 minutes on medium heat or until the vegetables are almost completely soft. Rinse the rice under running water, add it to the vegetables, fry for 1 minute and pour in the water – usually the rice: water ratio is 1: 3 – follow the instructions on the packaging and add about 1 dl of water to make the risotto juicy. We also cook according to the instructions on the packaging. Add peas to the risotto for the last 5 minutes. When the risotto is cooked, sprinkle the washed and sliced ​​parsley over it. Wash the lemon and cut it into slices, which are offered next to the risotto.

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