Risotto with vegetables

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.

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.

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.

You can also add other favorite vegetables to the risotto, such as eggplants, mushrooms, garlic, etc.