LivingRecipesVegetable Risotto recipe, step by step Italian recipe

Vegetable Risotto recipe, step by step Italian recipe

Vegetable risotto is a very good option since it is always a success. This rice recipe is usually very popular and, in addition, it is suitable for all types of diets since it is compatible with a vegetarian diet. The vegetable risotto accepts all kinds of ingredients, that is why many say that this dish of Italian origin is a recipe of use. It is essential to have a good vegetable broth so that the recipe comes out spectacular. If you don’t have the option of using homemade broth, you can always purchase a box of natural vegetable broth. Do not miss the preparation of the vegetable risotto below. You can see that it is very easy to do and that you will all love it. Ingredients for the vegetable risotto 400 grams of rice for risotto 1 onion 2 cloves of garlic 1 bunch of asparagus 1 zucchini 100 grams of mushrooms 1.2 liters of vegetable broth 200 ml of white wine 100 grams of Parmesan cheese Virgin olive oil extra Salt Pepper Rosemary Preparation To make a good risotto we must first prepare the base, that is, the vegetables. Chop the onion and garlic. Chop the zucchini, mushrooms and asparagus. We put the onion in a deep frying pan and let it cook until poached. It is important to move from time to time so that it does not burn. When the onion is well poached, add the rest of the vegetables, stir and saut√© it for about 15 minutes. Add salt and pepper in this step. Now add the risotto rice and stir for 1 minute. In this way it will release starch and make the result creamier, which is precisely what we are looking for when we cook a risotto. Add the white wine and stir until we see that it has been completely consumed.We begin to add the vegetable broth little by little (previously we will have heated it in the microwave or in a separate saucepan). We pour a ladle of broth and wait for it to be consumed. We will not add the next one until the rice has consumed the broth. Add the grated Parmesan cheese together with the last ladle of vegetable broth. We remove and we extinguish when the rice has a honeyed aspect. Let stand for a few minutes and serve. Place the Parmesan cheese on the table in case a diner wants to add an extra touch to the vegetable risotto. This simple and green recipe can be prepared at any time of the year. The best? That accepts all kinds of ingredients, so you can vary the vegetables you want to add to the recipe.

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