Risotto with Vegetables
This risotto with vegetables recipe is the perfect vegetarian recipe that combines different veggies.
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Servings: 4
Calories: 641kcal
Ingredients
- 320 grams Arborio rice
- 1 ripe tomato cut into cubes
- 1 eggplant diced
- 2 small zucchini diced
- 1 yellow pepper diced
- 1 celery stalk diced
- 2 tablespoons chopped parsley
- 1 medium carrot diced
- 1 baby spinach
- 5 tablespoons extra virgin olive oil
- 1 clove garlic sliced
- 1 small onion chopped
- 30 grams butter
- 1/3 cup white wine
- 1 liter vegetable broth
- 40 grams Parmigiano-Reggiano grated
- Salt
- Pepper
Instructions
- Remove tomato skin and seeds, and cut into cubes. Chop the celery, onion, and carrot. Also, cut the rest of the vegetables (zucchini, eggplant, and peppers) into cubes.
- In a frying pan, heat the oil and add garlic. When cooked, remove the garlic and set aside.
- Fry the tomatoes for a few minutes. Then, add the pepper, eggplant and zucchini. Remove from pan, drain, and keep warm.
- In a saucepan, saute the butter with the chopped celery, carrot and onion.
- Add the rice and toast it for a few minutes. Then, moisten the mixture with wine.
- When the wine has evaporated, add the hot broth one ladle at a time.
- Remove from heat and add a generous amount of pepper and transfer in a warm serving dish.
- Mix the cooked vegetables that was previously set aside, the grated Parmigiano-Reggiano, and a dash of chopped parsley. Serve separately.
Calories: 641kcal | Carbohydrates: 84g | Protein: 12g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 22mg | Sodium: 1242mg | Potassium: 838mg | Fiber: 8g | Sugar: 11g | Vitamin A: 4075IU | Vitamin C: 84.7mg | Calcium: 165mg | Iron: 4.7mg
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