Risotto with vegetables

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  • Arborio rice: 320 g
  • Vegetable broth: 1 liter
  • Chopped onion: 1
  • Carrot, cut into cubes: 2
  • Corn: 80 g
  • Peas: 80 g
  • Olive oil: 2 tablespoons
  • White wine:
  • Grated parmesan cheese:
  • Black olives: 40 g
  • Herbs: taste. (to decorate)


In a saucepan, sauté onion in olive oil until golden brown. Involving the carrot, corn and peas. Add the rice and let it stir-fry.

Add the white wine and let it evaporate. Add a little bit of vegetable broth previously heated and stir frequently, up to evaporate. Go adding more broth, little by little, and stirring, until the end of the net.

The risotto takes approximately 18 minutes until cooked. When you are ready, add the grated cheese and mix.

For plating, pour the rice into hoops large and let it sit for about 2 minutes.

Garnish with black olives and fresh herbs. Remove the hoops and serve.

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