Spring risotto with tomatoes
Description
The dish is prepared without unnecessary complications. I used broccoli, green peas, and string beans, but you can use any green vegetables, legumes, and fresh herbs. A healthy, vibrant, and filling dish. Give it a try! Serve the finished dish immediately.
Instructions
- 1
Step 1
1. First, clean the broccoli, peas, and beans. If necessary, cut them into convenient pieces and blanch the vegetables in boiling salted water for a few minutes until slightly softened. Drain the vegetables and set aside for now, reserving the cooking liquid for making risotto.
- 2
Step 2
2. Cut the cherry tomatoes in half and sauté them in a pan with a garlic clove, adding a little olive oil and a pinch of salt. Then add the rice, sauté it as well, pour in some boiling vegetable broth, and cook the rice over medium heat, adding more boiling broth as it evaporates. Cook the risotto, stirring constantly, and season with salt to taste.
- 3
Step 3
3. Near the end of the risotto cooking process, sauté a clove of garlic in a small amount of olive oil in a separate skillet. Add the cooked green vegetables, chopped fresh herbs, and salt. Mix well and heat through.
- 4
Step 4
4. Ready risotto.
- 5
Step 5
5. The two dishes can be served separately.
- 6
Step 6
6. Or together, whichever you prefer.