Classic vegetable risotto
Description
The recipe won't take much time. I'll tell you more details below. Serve hot.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Peel the carrots and cut them into small cubes. Heat a skillet with vegetable oil over medium heat and sauté the carrots for 2 minutes. Cut the "Ramiro" pepper into small slices and remove the seeds. Add edamame and pepper to the skillet. Lightly season with salt and pepper, and cook everything together for another 3–4 minutes. Then set the vegetables aside.
- 3
Step 3
Finely dice the onion and slice the garlic thinly. Sauté separately in a mixture of vegetable and butter until translucent and soft.
- 4
Step 4
Add rice to the pan. There's no need to rinse it. Sauté for about 2-3 minutes, until the edges of the rice become translucent. Pour in some dry white wine and evaporate it completely.
- 5
Step 5
Meanwhile, bring the vegetable broth to a boil. When the wine has evaporated, add 1 ladle of broth to the rice. Stir the risotto every 30 seconds, and when the broth has been absorbed, add another ladle. Continue cooking this way until the rice is tender. This usually takes about 15–18 minutes.
- 6
Step 6
At the end, add the vegetables and another 30 ml of broth. Gently stir and heat everything together for 1-2 minutes. At the end, you can add more butter and grated Parmesan. Serve the risotto immediately.
- 7
Step 7
The classic vegetable risotto is ready, enjoy your meal!