Risotto Of Vegetables

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Risotto Of Vegetables

Name: Risotto Of Vegetables
Prep time: 40 min
Total time: 40 min
Yield: 2 Porções
Ingredients: 1 cup Arborio rice; 1/2 cup White wine; to taste Butter; 1/2 unit(s) Cauliflower; 1 unit(s) Carrot; to taste Salt; to taste Nutmeg; to taste Black pepper; 1 unit(s) Onion; to taste Garlic; to taste Arugula

🇧🇷Brazil

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(Português)

40 min(s)

2 servings

Lucas Felipe

@zucatto

Ingredients
Recipe

Arborio rice1 cup
White wine1/2 cup
Butter to taste
Cauliflower1/2 unit(s)
Carrot1 unit(s)
Salt to taste
Nutmeg to taste
Black pepper to taste
Onion1 unit(s)
Garlic to taste
Arugula to taste

In a pan, brown the garlic and onion in butter (remembering to put a thread of oil so it doesn't burn!)
Add the arborio rice, salt, black pepper and nutmeg and stir until just combined.
Add the wine and let the alcohol evaporate.
Slowly add water to the point (3 measures of water to 1 of arborio rice)
Add the diced carrots and cauliflower
Stir and add water until you get the point. If you want, you can add more butter when ready to make it creamier.
Serve on a plate with arugula

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Risotto Of Vegetables

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