Risotto With Vegetables

Prepare a good risotto is simple, you just have to acquire the best ingredients and patience when cooking it.

Today we bring you a risotto with vegetables, we can vary these according to our tastes or take advantage of what we have in the refrigerator, so let's go with the recipe and tell us what you think.

Difficulty- Low-medium

Diners-4

Time-45 minutes minutes

Ingredients:

400g of rice arboreal or carnaroli

1 onion

100g mushrooms

1 zucchini

80g dried tomato

1.5l of broth vegetable

Fresh parsley

150g parmesan grated

3 tablespoons of butter

Salt

Pepper

Olive oil extra virgin

Preparation

1. We cover the bottom of our Mineral saucepan with olive oil, we heat and Add the julienne onion.
2. We fry over medium-low heat until softened.
3. A Once ready, add the rest of the chopped vegetables and sauté for a few minutes.
4. We warm up the vegetable broth in a saucepan and set aside warm.
5. We add add the rice to our sauce, sauté for a few minutes and add the salt, pepper and the broth little by little without stopping stirring, in this way the rice It will release its starch.
6. He rice will be ready in 15-18 minutes depending on the manufacturer, once passed the recommended time we add the diced butter and the parmesan grated, stir to mix.
7. we leave Rest for a few minutes and serve.

Photographs and recipe by Raquel .