in Recipes

Vegetable risotto

updated

Spread the love

Ingredients for 4 servings:

  • 1 carrot(s)
  • 1 bell pepper(s)
  • 5 mushrooms
  • 100 g peas
  • 3 tbsp corn kernels
  • 1 onion(s)
  • 2 tbsp oil
  • 1 cup(s) rice (risotto rice)
  • 2 cups water
  • 1 tsp oregano
  • salt and pepper
  • herbs, fresh

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash, trim, and chop all vegetables. Heat oil. Sauté diced onion until translucent, add vegetables, and cook briefly. Add rice and water. Season with salt, pepper, and oregano and fresh herbs of your choice. Let the risotto simmer for 20 minutes (simmer on the lowest heat). Season to taste and serve.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Rhubarb nut cream cake with shortcrust pastry base

Ham triangles