The risotto is a traditional plate of Italy/B, it is originally from the northeast zone of this country, exactly from the Piedmont area. There are different types of risottos, depending on the ingredients that are added, such as seafood, mushrooms and the one we will perform today that is of bverdures to the part/B, which provide flavor and very nutritious properties to Platob. /b
| 🚻 2 Diners | 🕘 30m | 🍵 Between | 🤯 Medium Distribution |
| Ingredients to make grilled vegetable risotto: |
| 100 grams of arborio rice 1 onion unit 2 units of garlic 20 grams of butter 50 grams of Parmesan cheese 1 red pepper unit 1 green pepper unit 1 green zucchini unit 50 milliliters of white wine 50 milliliters of olive oil 1 pinch of fine herbs 400 milliliters of vegetable broth 1 pinch of pepper 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make grilled vegetable risotto:
1. Before performing this vegetarian risotto, the first step is to enlist all ingredients.
2. In a pot add some olive oil, sauté the onion and garlic finely cut for 5 minutes, until the onion is transluished.
3. Add the rice and stir for a minute, until it begins to transparent.
4. Gradually add the vegetable broth, stir constantly until the grain is cooked and obtained creamy consistency, rectify salt flavor.
5. apart cut the vegetables of the same size add them to a bowl with oil, salt, pepper and fine herbs. Mix and take a grill over medium heat, until they are cooked on both sides.
6. When the risotto is ready, add half of the vegetables to the parilla, the Parmesan cheese and the cold butter to shine, mix very well.
7. Serve the vegetarian risotto and cover with the rest of the vegetables to the parilla, accompany with a delicious grilled fish fillet. If you liked this recipe, you have any comments or restlessness, give us your opinion.
