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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.
Zucchini (1 pcs)
HUF 890
Red onion (0.5 kg)
HUF 490
Broccoli (1 pcs)
HUF 1,290
Carrot (0.5 kg)
HUF 490
Tip
Tip: don't overcook the vegetables — keep them with a little bite.