Vegetable Risotto

Vegetable Risotto Recipes & food

Receitas vegetais Risotto


400 g de arroz
1500 ml broth
120 g de manteiga
dente de alho 2 Unit
80 g de cebola
150 g carrot
100 g green beans
100 g asparagus
100 g de ervilhas
150 ml white wine
80g Parmesan

Número de porções:


Tempo de cozimento:

60 minutos

Heat a pan with butter so that it melts, or if you prefer using olive oil. Chop and add the garlic, onion and carrot. Leave everything rehogándose few minutes until onion is tender, once done add the rice and salteas for one minute
Now go slowly adding chicken broth as you stir. Go waiting for the rice will absorb the broth to add more. You should never let the broth boil and the rice is very dry
When you take a few minutes, add the beans, peas and asparagus all chopped, leaves simmering until all the vegetables are ready and al dente rice
Salpimenta it your own and incorporate the butter and spices you want to put. Add grated cheese and stir well parmseano. Let stand a few minutes before serving.

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