Risotto with vegetables, onions and carrots
4 servings
25 minutes
Vegetable risotto with onion and carrot is a refined dish of Italian cuisine that embodies simplicity and rich flavor. The origins of risotto trace back to Northern Italy, where it is traditionally prepared with various additions, creating a rich palette of tastes. This version is light and bright, thanks to sweet pepper and corn that add freshness and lightness. Onion and carrot, lightly sautéed in olive oil, give the dish a subtle caramel note. Aromatic rice infused with vegetable flavors becomes tender and rich. Garnished with herbs, risotto is perfect as a standalone dish or as a side for meat or fish. It’s a magnificent choice for lovers of healthy and delicious food!
1
Rinse the rice in cold water until the water is clear. Place it in a pot, add cold water, and put it on the heat. Bring to a boil, add salt (to taste), reduce the heat, and simmer for 12 minutes.
- Rice: 200 g
- Salt: to taste
2
We cut the onion into half rings and the carrot into small cubes. We fry them in a pan with olive oil.
- Onion: 1 head
- Carrot: 1 piece
- Olive oil: 3 tablespoons
3
Remove the core from the pepper, wash it, and cut it into cubes.
- Bell pepper: 200 g
4
We add rice, canned corn, and pepper to the pan with onion and carrot, and mix everything thoroughly.
- Rice: 200 g
- Canned sweetcorn: 150 g
- Bell pepper: 200 g
- Onion: 1 head
- Carrot: 1 piece
5
We decorate the table with greens.
- Fresh herbs: to taste
