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Vegetable risotto
A creamy risotto with carrot, zucchini and broccoli — the season's vegetables in one pot.
40 min4 servings
Ingredients
- 2 carrots
- 1 zucchini
- 1 head broccoli
- 1 onion
- 300 g rice
- vegetable stock, oil, salt
Method
- 1
Sauté the onion in oil, add the rice and toast it.
- 2
Add the warm vegetable stock gradually, stirring constantly.
- 3
Halfway through, add the diced carrot, zucchini and broccoli florets.
- 4
Cook until done (about 18-20 minutes), season and serve fresh.
Ingredients from our shop
Add the ingredients we stock to your cart in one click.
Chemical-free zucchini (1 pc)
HUF 1,190
Red onion (0.5 kg)
HUF 490
Broccoli (1 pc)
HUF 1,290
Carrot (0.5 kg)
HUF 490
Tip
Tip: don't overcook the vegetables — keep them with a little bite.