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Risotto Of Vegetables
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
1 servings
Thayse Lobo
@thayselobonutri- Ingredients
- Recipe
- Wholegrain rice1 cup
- Zucchinis2 unit(s)
- Carrots2 unit(s)
- Ninja Broccoli1/2 unit(s)
- Small red pepper1 unit(s)
- Small yellow pepper1 unit(s)
- Leek1 unit(s)
- Onion1 unit(s)
- Garlic Cloves4 unit(s)
- Pod100 g
- bunch of chives1/2 unit(s)
- White Raisins50 g
- Cashew Nuts50 g
- Vegetable broth1.5 l
- Extra Virgin Olive Oil50 ml
- Salt to taste
- Pepper to taste
- Preheat the oven to 200 degrees. Cut the carrots, eggplant and zucchini into small cubes. Saute with a drizzle of oil and reserve. Mix in the minced garlic. Bake at 200 degrees until golden, stir during cooking. Cut the green beans and broccoli and blanch. Reserve. Toast the chestnuts in the skillet over low heat, without burning. Chop with the knife. Reserve. Cut the peppers and sauté in the pan with oil. Reserve. Soak the raisins for 30 minutes In a pan, sauté the onion with oil until translucent. Add the rice and sauté for 1 minute. Gradually add the broth, stirring constantly, adding more broth as the rice dries up. When the rice is al dente, add the broccoli, green beans and leek and add more broth. Add the sautéed vegetables and peppers and finish with olive oil. Gather the raisins. Adjust the salt and season with black pepper. Turn off the fire. Sprinkle with chopped fresh herbs and chopped cashews. Serve immediately.
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