Vegetable Risotto

Hello everyone! 😋

Following posts in the Music, Beer Tasting, Photography Lovers, Shadow Hunting, Stock Images, LMAC, and HiveFest communities, it’s time for one recipe to prepare food. :) 😋

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Vegetable risotto can be a stand-alone dish or a side dish to a meat dish. As you wish.

For 4 people we need:

300-400 grams of rice (for risotto we use Arborio rice, which is easier and earlier to cook)
vegetables other than we have in the fridge or from the garden (I used carrots, peppers, tomatoes, onions, garlic, and zucchini)
tomato and mustard paste
Parmesan cheese if desired
Salt and pepper and some other spices can be combined

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You will have the most work to do with preparing the vegetables. Everything has to be cut to be enough for one bite, some cut it into even smaller ones than is usual with us.

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Well, after 10-15 minutes, everything is cut. If you are good at knives, it will be sooner :)

In the next step, we start stewing the vegetables. Heat two to three tablespoons of olive oil in a pan first and first add the onion, garlic, and carrot.

After a few minutes of stewing and mixing (nothing should burn because the rice takes on the taste of burnt), add the remaining vegetables, ie peppers and tomatoes, and finally the zucchini, because they are the fastest to stew.

Simmer for a few more minutes, adding the rice while stirring constantly.

Meanwhile, prepare half a liter of water, mix in the tomato puree, one tablespoon of mustard, and salt and pepper. Can also some other spices, I added oregano. Some even add if you have it, a vegetable soup base.

Pour the prepared base over the stewed vegetables and rice and lower the temperature so that everything is still boiling, but at a lower temperature.

Cook the risotto on low heat for about 10 to 15 minutes. When the rice absorbs the liquid, add water if necessary so that it eventually boils. Add salt and pepper if desired and toss some parmesan into the risotto to thicken.

And after about fifteen minutes, the risotto is cooked.