Risotto with vegetables
3 servings
25 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
1
Boil 2-3 cups of water or vegetable broth. Clean and finely chop the onion and sauté it in vegetable oil until golden brown. Add grated carrot to it. Sauté everything for a minute and add finely chopped pepper to the onion and carrot.
- Vegetable broth: 3 glasss
- Onion: 1 head
- Carrot: 1 piece
- Sweet pepper: 0.3 piece
- Vegetable oil: to taste
2
Pour rice into this mixture and mix well in the oil, then gradually add hot water/broth to the pan. Simmer the rice with vegetables on medium heat under a lid, stirring occasionally and adding water.
- Rice: 1 glass
- Vegetable broth: 3 glasss
3
Meanwhile, divide the cauliflower into florets and place in a pan. 5-7 minutes before it's done, add chopped zucchini, peas, and broccoli florets to the risotto. Season with salt and pepper to taste. Garnish with parsley before serving.
- Broccoli cabbage: 3 pieces
- Parsley: to taste
- Salt: to taste
- Ground black pepper: to taste
4
You can also add other favorite vegetables to the risotto, such as eggplants, mushrooms, garlic, etc.