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Vegetable risotto
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Vegetable risotto

540 min4 serv.20 февр. 2026 г.

Description

The dish is prepared without unnecessary complications. I will tell you more details below. The finished dish can be served at the table.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare all the ingredients.

  2. 2

    Step 2

    Step 2

    Rinse the barley in cold water, then soak it for 8 hours in the refrigerator.

  3. 3

    Step 3

    Step 3

    Slice the leek into half-rings. Sauté in a small amount of oil until tender.

  4. 4

    Step 4

    Step 4

    Add the rinsed barley. Pour in the white wine and wait until it evaporates over medium heat.

  5. 5

    Step 5

    Step 5

    Then gradually add hot vegetable broth in portions. Cook the barley over medium heat for about half an hour, constantly adding vegetable broth.

  6. 6

    Step 6

    Step 6

    Peel the carrots and remove the seeds from the peppers. Cut the vegetables into medium-sized pieces. Sauté all the vegetables, except for the peas, until tender. One minute before cooking is complete, add the peas and stir.

  7. 7

    Step 7

    Step 7

    When the barley is almost ready, pour in the cream, add the vegetables and butter. Season with salt to taste. Gently stir and simmer everything together for 5 minutes.

  8. 8

    Step 8

    Step 8

    Vegetable risotto is ready, enjoy your meal!