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The simplest risotto with vegetables
The simplest risotto with vegetables is a great recipe to master this Italian dish. It does not contain any rare ingredients, so you can safely take on experiments. Be careful with the choice of rice, you need special varieties for risotto: arborio, vialone nano or carnaroli.
How to cook The simplest risotto with vegetables
Step 1
Peel the onion, chop. Zucchini cut into large cubes. Cheese grate on a coarse grater. Bring the broth to a boil and leave over low heat.
Step 2
Heat up the oil in a frying pan. Add the onion, sauté over medium heat, stirring regularly and not letting it burn, 8-10 minutes. - to transparency.
Step 3
Add the rice and sauté all together until the rice is translucent and only a white, opaque dot remains in the center of each grain, about 5 minutes. Add 1 ladle of broth. Cook, stirring occasionally, until most of the liquid has been absorbed. Add 1 more ladle of broth. Cook in this mode until the rice is soft and has a creamy texture (however, it is necessary that it remains slightly firm in the center).
Step 4
Add zucchini and peas, mix, heat for 1 minute. Remove from heat, add cheese and stir vigorously. Divide among soup bowls, season with black pepper and serve immediately.
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