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Laura

Laura Haro
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Vegetable Risotto

50 mins
25 mins
Half
35
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A great Risotto for a single dish meal, as my family says "of Restaurante". A good dish for a meal with friends or a family meal. Let's see how it goes!
Learn more about Laura Haro

Ingredients

5 portions
  • 400 grams rice
  • 1 zucchini
  • 5 mushrooms
  • 5 asparagus
  • 1 onion
  • 1 glass white wine
  • Parmesan, (to taste)
  • 1 liter chicken soup
  • butter, or oil

Preparation

We prepare the vegetables, we clean them, we cut them and we put them in a big casserole. We start by throwing the asparagus and when they are done we throw the rest. We put salt.
When the vegetables are already made, add the rice and white wine.
In a smaller casserole, heat the chicken broth and add it to the large casserole in saucepans, with a medium heat. When the broth evaporates, we take a more pot, and so on until there is no broth left. It may take about 20 to 40 minutes to cook, depending on the rice, etc.
We toss the parmesan, to taste, and we try it to see if it is well cooked and if it tastes good (salt, parmesan).

TIPS

- Watch that the rice does not stick to the bottom of the pan. - Serve freshly made, and so it will be hot and with the melted cheese.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
roberto lopez
05/06/2018 19:41:50
Receta confundida con el enunciado

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