With the last vegetables left in the garden today, I prepared a good risotto. Easy and quick, it is really tasty. I don’t like risotto too dry.
Vegetable risotto is prepared in very little time. I chose zucchini and bell peppers, but you can use the ones you like best. I used saffron to give the dish that extra touch, but it can easily be omitted.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 zucchini
- 1 bell pepper
- 1/2 onion
- 1 glass white wine
- 1 pinch saffron
- to taste oil and salt
- 1 pinch dried oregano
- 12.35 oz parboiled rice
- 4.22 cups vegetable broth
- to taste grated cheese (optional)
Tools
- Saucepan
Steps
Wash the vegetables, remove scraps, and dice them. Sauté them for about 10 minutes with oil, salt, and chopped onion. Add oregano as well. Meanwhile, separately prepare the vegetable broth.
After about 10 minutes, add the rice and deglaze with the wine.
Cook for about 15 minutes, stirring and adding broth as the rice absorbs it. Add the saffron 5 minutes before the end.
Before serving, add the grated cheese. Stir and serve.
