Risotto with vegetables

one

• Time for preparing

  Contents

  • • 0.0.1 1 hour
    • 0.0.2 Medium dish
    • 0.0.3 90.95kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  1 hour

• Recipe difficulty
  

  Medium dish

• Energy value
  

  90.95kcal

• Rating

• Recipe

Vegetarian version of the preparation of delicious risotto. Do its for breakfast and lunch with dinner.

Let’s get started!

Ingredients

0/15 ingredients

• Arborio rice – 300 gr.
• Vegetable broth – 1 l.
• 2 young zucchini
• 2 cloves of garlic
• Frozen green peas – 200 gr.
• Onions – 2pcs.
• Carrots – 2 pcs.
• Olive oil – 3 tbsp.
• dry white wine – 100 ml.
• Butter – 50 gr.
• Handful of basil leaves
• Half a bunch of parsley
• Ground pepper mixture
• Salt
• Parmesan – 50 gr.

1 ч1 ч 90.95

Great job

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Steps

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1. Cut onions, carrots, zucchini into a small cube.
2. Chop the garlic
3. Defrost peas
4. Finely chop the greens.
5. Bring the broth to a boil.
6. Grate Parmesan.

7. Fry garlic in a pan (medium heat) in butter with onions until transparent.

8. Add carrots, fry for 3 minutes.

9. Add zucchini, fry for 3 minutes.

10. Pour rice, stir-fry until rice is clear for a minute 3.

11. Pour in wine, reduce heat, fry until rice will take in all the liquid.

12. Salt the rice a bit, not forgetting that there is still salted parmesan is added.

13. Start pouring broth one at a time. Pour in gradually as rice is absorbed into the liquid.

14. When the rice becomes viscous and soft in taste, pour green peas, mix, cover for 5 minutes.

15. At the end of cooking, combine rice with butter and grated cheese, chopped herbs, mix again, spread out over plates.