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Risotto with Vegetables

IlariaIlaria
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Risotto with Vegetables1 / 2
13/02/2014
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Preparation
15 min.
Cooking
55 min.
Тotal
70 min.
Servings
2-3
"An irresistible risotto with veggies, which you have to serve with your best white wine."

Ingredients

  • rice - 1 1/2 cup
  • corn - 2 tablespoons, canned
  • carrots - 2, diced
  • peppers - 1 green, diced
  • onions - 1 head, large or leeks
  • garlic - 4 cloves, chopped
  • wine - 2/5 cup (100 ml)
  • tomatoes - 1/2 cup, mashed
  • olive oil - 2 tablespoons
  • butter - 1 tsp
  • salt
  • black pepper
  • parmesan - 5.5 oz (150 g) grated
measures

How to cook

Rinse the rice without soaking it in water. Heat the oil and butter and fry the onion and garlic first. Then add the carrots and other vegetables.

Stir, cook them and once soft, add the rice. Mix with it as well, top up with the wine and continue stirring until the rice absorbs the liquid. Then add the tomatoes and 3-4 cups of hot water.

Put a lid on and leave it to stew, stirring gently several times. When the rice absorbs all the liquid, add spices to taste, grated parmesan cheese and leave under the lid to stew for 20 minutes.

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