Vegetable risotto

Ingredients

1 cup round rice

1 carrot

2 tomatoes

1 onion

1 clove garlic

150 g green beans

100 g green peas

150 g broccoli

80 g dry white wine

3 tbsp olive oil

salt

ground black pepper

Risotto has certain peculiarities: the rice must not be rinsed to preserve the starch, which gives the dish its distinctive creamy consistency. It must also be sautéed in olive oil before adding liquid.

So, first, chop the onion and add it to the heated olive oil. Fry it briefly, then crush the garlic clove with a knife and add it to the onion.

Next, add the finely diced carrots. Then add the rice and sauté. Pour in the wine and, turning the heat up, reduce the heat.

Then finely chop the tomatoes, add them to the pan along with the peas, and pour in 300 ml of hot water. Season with salt and pepper and simmer for about 10 minutes.

Add the green beans and broccoli. Cook for about 10 more minutes.

The rice should be fluffy and airy. The juicy vegetables will add flavor and spiciness.

Enjoy!