Vegetable risotto

Description

Vegetable risotto is prepared not only with mushrooms, as many might think. Frozen vegetable mixes work well here, especially during winter. You can also use fresh seasonal vegetables, which will add both flavor and color. Serve the dish immediately after cooking.

Instructions

1. 1

   Step 1

   Pour water into a saucepan and bring to a boil. Cook the frozen vegetables in the boiling water for 10–15 minutes until tender, then transfer them to a colander.

2. 2

   Step 2

   Peel and finely chop the onion and garlic. Place the pan over heat, add butter and olive oil, and heat thoroughly.

3. 3

   Step 3

   Add the onion and garlic, sauté for a few minutes until soft. Rinse the rice thoroughly and add it to the skillet, pour in 0.5 cup of broth, cook for 2-3 minutes.

4. 4

   Step 4

   Pour in another 1.5 cups and cook for 5 minutes, then add another cup of broth, constantly stirring the rice. After 5 minutes, pour in the remaining broth and simmer for another 8 minutes.

5. 5

   Step 5

   Add the cooked vegetables to the rice, season with salt and pepper, chop the parsley and add it to the skillet, heat for another 1-2 minutes, then serve immediately with grated cheese.