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 peppers, but you can use whichever you prefer. I used saffron to give the dish that extra touch, but it can easily be omitted.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 zucchini
- 1 bell pepper
- 1/2 onion
- 1 cup white wine
- 1 pinch saffron
- to taste oil and salt
- 1 pinch dried oregano
- 12 oz parboiled rice
- 4 cups vegetable broth
- to taste grated cheese (optional)
Tools
- Casserole
Steps
Wash the vegetables, remove the scraps, and dice them. Sauté them for about 10 minutes with oil, salt, and chopped onion. Add the oregano. Meanwhile, prepare the vegetable broth separately.
After about 10 minutes, add the rice and deglaze with the wine.
Cook for about 15 minutes, stirring and adding the broth as the rice absorbs it. 5 minutes before the end, add the saffron.
Before serving, add the grated cheese. Stir and serve.
