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Vegetable risotto

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Origin of dish:  Italy
Type of cooking:  Hob
 
Preparation time: 15 minutes
Cooking time: 40 minutes
 
Ingredients (serves 4):


Method:

Dice the aubergine, courgette and tomato. Peel and chop the onion and garlic. Heat the olive oil in a frying pan and add the vegetables, cook for about 10 minutes.

Add about 4 tablespoons of olive oil then the rice.

Leave to brown for 3 minutes and add the stock. Cover and leave to simmer over a low heat for 30 minutes until all the stock is absorbed. Add parmesan and chopped basil leaves and serve.

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