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Laura

Laura Haro

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Recipe of Vegetable Risotto
Laura

Laura Haro

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Vegetable Risotto

50 min
25 min
Not so easy
30
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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!

Ingredients

5 servings
  • 400 grams of rice
  • 1 zucchini
  • 5 mushrooms
  • 5 asparagus
  • 1 onion
  • 1 glass of White wine
  • Parmesan (to taste)
  • 1 liter of chicken soup
  • Butters 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.
    Calories
    197
    kcal
    9.9%
    Carbohydrates
    34.3
    g
    11%
    Proteins
    8.3
    g
    17%
    Lipids
    2.7
    g
    4.1%
    Fiber
    1.5
    g
    2.9%
    Sugar
    5.4
    g
    6.0%
    Cholesterol
    6.0
    mg
    2.0%
    Esha
    Rate this tip
    Ratings (1)
    roberto lopez
    05/06/2018 19:41:50
    Receta confundida con el enunciado

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