Vegetable Risotto
Risotto • European
Description
Recipe taken from a collection of recipes by Anna Smith.
Ingredients
- Rice 5 oz
- Chicken Broth 25 fl oz
- Onion 1 head
- Carrot 1 piece
- Potato 1 piece
- Orange Bell Peppers ¼ piece
- Broccoli 3 pieces
- Parsley to taste
- Vegetable Oil to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Bring 750 ml of water or vegetable broth to a boil. Peel and finely chop the onion and sauté it in a pan with vegetable oil until golden. Add grated carrot to it. Sauté for a minute and then add finely chopped bell pepper.
Step 2
Pour the rice into this mixture and stir well in the oil, gradually adding hot water/broth to the pan. Simmer the rice with the vegetables over medium heat under a lid, stirring occasionally and adding more water.
Step 3
Meanwhile, break the cauliflower into florets and add them to the pan. 5–7 minutes before the risotto is ready, add chopped zucchini, peas, and broccoli florets. Season with salt and pepper to taste. Before serving, garnish with parsley.
Step 4
You can also add other favorite vegetables to the risotto, such as eggplant, mushrooms, garlic, etc.
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