Vegetable Risotto

Ingredients

400 g Parboiled Rice

2 Bell Peppers

1 Can Corn

Green Peas

Green Beans

Salt

Ground Black Pepper

Wash the beans and bell peppers thoroughly with water and set aside to dry. Rinse the rice thoroughly, at least seven times. While washing, gently rub it with your palms, as if rolling it. Place in a saucepan over medium heat. Meanwhile, cut the bell pepper into small squares and cut the green beans into 2-centimeter-long slices.

Add this to the still-warm rice. After 5 minutes, add the corn and peas. Don't forget to season with salt and pepper. It's ready in 5 minutes.

 You can complicate this recipe and give it a completely different flavor by frying the vegetables in a pan with olive oil and then adding cooked rice. Or you can cook the rice in chicken broth and sauté the vegetables with dry white wine. The taste will be exquisite.

Enjoy!