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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
- 1 pcs onion
- 2 cloves garlic
- 2 pcs tomato
- 1 pcs Red pepper
- 100 g carrot
- 100 g zucchini
- 1 l vegetable broth
- 2 tablespoon olive oil
- 50 g parmesan
- 1 teaspoon salt and pepper
- 1 pcs bay leaf
- Parsley sprig
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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.