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Italian Vegetable Risotto

Recipe for a delicious Italian vegetable risotto, perfect for lunch or dinner.

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Ingredients

number of servings
4
  • 300 g Arborio rice Added to
  • 1 pcs onion Added to
  • 2 cloves garlic Added to
  • 2 pcs tomato Added to
  • 1 pcs Red pepper Added to
  • 100 g carrot Added to
  • 100 g zucchini Added to
  • 1 l vegetable broth Added to
  • 2 tablespoon olive oil Added to
  • 50 g parmesan Added to
  • 1 teaspoon salt and pepper Added to
  • 1 pcs bay leaf Added to
  • Parsley sprig Added to
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Directions

45 min.
1. Step

Heat olive oil in a pan and add the chopped onion and garlic. Sauté until dark.

2. Step

Add the rice and fry it together with the vegetables for 2-3 minutes.

3. Step

Chop the tomatoes, pepper, carrot, and zucchini into pieces and add them to the frying pan. Add a bay leaf. Stir everything together.

4. Step

Gradually add the vegetable broth and stew on a medium heat. After each addition of broth wait until the rice absorbs it.

5. Step

When the rice has absorbed all the broth, season the risotto with salt and pepper. Stir and gently grate the parmesan.

6. Step

Serve the risotto warm. Sprinkle it with the remaining Parmesan and parsley before serving.

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