|Rice — 1 cup|
|Carrots — 1+1 pcs. 1 for broth|
|Onion — 1+1 pcs. 1 head for broth|
|Garlic — 1+1 clove 1 clove for broth|
|Celery — 1 small stalk|
|Wine — 100 ml|
|Butter — 20 gr|
|Broth — 2 cups|
|Bulgarian pepper (any color) — 1/2 pcs. I have orange|
|Green peas — 100 gr.|
|Green string beans — 100-150 gr.|
|Salt, pepper, dried basil — to taste|
|Vegetable oil — for frying|
|Hard cheese — to taste when serving|
We will need vegetable broth. We take the peas and beans frozen, it is not necessary to defrost them beforehand. For risotto, we take round-grained rice with high starchiness.
How to cook Risotto with vegetables
A bright, light dish will diversify your menu. Let’s cook risotto with vegetables. It can be consumed during fasting or by those who are used to eating right. Simple products and a piece of Italy at your home. Vegetables should be many and different, they go well with rice.
First, prepare the vegetable broth. We put water on the fire. Peel one carrot, garlic and onion, send it to cook for 15 minutes. Add salt.
Peel the onion, garlic and carrots. Finely chop the onion and garlic, cut the carrots into cubes. Chop the celery stalk. Wash the pepper, cut off the stalk, divide into 2 parts, peel the seeds and cut into small cubes.
Heat the vegetable oil in a frying pan and send the onion, garlic and celery to fry. When the onion becomes transparent, pour out the rice, add oil and white wine, and continue cooking. The rice should be soaked in oil.
We send peas, beans, bell peppers to the pan. Add spices, pour broth and throw a small piece of butter. The rice should be completely covered. Cook, stirring for 15 minutes.
We try for salt, add if necessary.
We cook under a slightly open lid, the fire is small. Rice should be soft on the outside and hard on the inside.
Remove from the heat, spread out into portions. You can cut thin plates of parmesan and put it on top of the dish. Bon Appetit!