Risotto with vegetables


Risotto with vegetables

Ingredients:

Glass Round Rice
Carrot
Couple of tomatoes
Bulb
Clove
Green beans – 150 g
Green peas – 100 g
Broccoli – 150 g
Dry white wine – 80 g
Olive oil – 3 tbsp. l.
Salt and ground black pepper

Preparation:

1. There are certain features of risotto: rice can not be washed, not left to starch, which gives the dish a special creamy consistency, its sure to fry in olive oil before adding the liquid.

2. So first, I chop the onion and put it in hot olive oil.

3. A little fried, then crushed clove of garlic with a knife and add it to the onions.

4. apply for a small cubes of carrot. Then poured rice and, as I said, it fried.
Poured the wine and make the fire stronger, it evaporated.

5. Next, finely chop the tomatoes, adding them together with the peas to the pan, poured in 300 ml of hot water. I added salt and pepper, extinguished about 10 minutes.

6. Get enough sleep string beans. And broccoli. I cook for about 10 minutes. You can try.

Bon Appetit!

Risotto with vegetables

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