Vegetable Risotto with Onion and Carrot
Risotto • Italian
Description
Vegetable risotto with onion and carrot
Ingredients
- Rice 5 oz
- Onion 1 head
- Carrot 1 piece
- Orange Bell Peppers 5 oz
- Olive Oil 3 tablespoons
- Canned Corn 5 oz
- Salt to taste
- Herbs to taste
Step-by-Step Guide
Step 1
Rinse the rice in cold water until the water runs clear. Place it in a pot, cover with cold water, and put it on the heat. Bring to a boil, add salt (to taste), reduce the heat. Cook on low heat for 12 minutes.
Step 2
Slice the onion into half rings and chop the carrot into small cubes. Sauté in a pan with olive oil.
Step 3
Remove the seeds from the bell pepper, rinse, and cut into cubes.
Step 4
Add the rice, canned corn, and bell pepper to the pan with the onion and carrot, and mix everything thoroughly.
Step 5
Garnish with herbs before serving.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!
