Main Course
Spring Vegetable Risotto
Prepare a spring risotto to celebrate the arrival of nice weather!
10 min
Prep time
30 min
Cook time
4
Servings
Medium
Difficulty
40 min
Total time
Cocotte
Cooking method
Ingredients
Instructions
-
1
Boil 1 liter of water with vegetable broth (2 cubes).
-
2
Set aside.
-
3
Cut the carrots and onions into small cubes and slice the leeks thinly.
-
4
Sauté the vegetables in a pan with olive oil.
-
5
Add the rice, stirring well until it becomes translucent.
-
6
Then add the white wine and cover with enough broth to match the rice level.
-
7
Cook and stir until the liquid is absorbed.
-
8
Pour in the remaining broth and continue until the rice is fully cooked.
-
9
Add the butter, parmesan, and flat-leaf parsley.
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