Easy Vegetable Risotto Recipe
A traditional Italian dish made with Arborio rice and vegetables.
Ingredients
- 1 cup short-grain rice Arborio
- ½ cup short-grain rice Arborio mixed
- 2 tbsp olive oil
- 1 tbsp butter
- 1 onion diced
- 2½ cups vegetables peas, carrots, broccoli
- ¼ cup white wine dry
- 6 cups broth vegetable
- salt
- pepper
- parmesan cheese optional
Instructions
- Add the frozen vegetables to boiling water until tender.
- Chop or dice the onion.
- In a deep heavy-based saucepan add the olive oil, butter, and onions. Cook until softened.
- Add in the boiled vegetables and leave to cook for 10 minutes.
- Add the white short-grain Arborio rice and stir.
- Add the mixed Arborio rice, and gently stir. Pour in the broth, dry white wine bring to a boil until the liquid has been absorbed and has turned into a creamy texture.
- Serve hot with parmesan cheese.
