Vegetable Risotto
Ingredients
1½ cups long-grain rice (approx. 10.5 oz / 300 g)
6 cups (1.5 liters) chicken broth
2 tomatoes
7 oz (200 g) zucchini or summer squash
1 bell pepper
Fresh parsley and dill (to taste)
7 oz (200 g) leek
4 tbsp olive oil
Salt, pepper, Italian herbs (to taste)
3 tbsp grated Parmesan cheese
Cooking:
Cut the zucchini into small slices.
Blanch the tomatoes in boiling water and peel off the skin. Dice them along with the rest of the vegetables.
Heat 2 tablespoons of olive oil in a skillet. Sauté the bell pepper for 2 minutes, add the zucchini and cook for another 7 minutes. Add the tomatoes and sauté for another 5 minutes.
Season with salt, pepper, and Italian herbs.
In a deep pan, heat the remaining 2 tablespoons of olive oil. Sauté the sliced leek until softened.
Add the rice and stir for 3 minutes until lightly toasted.
Pour in 1½ cups of hot chicken broth and simmer until the liquid is fully absorbed.
Continue adding hot broth in batches (2–3 more times), stirring regularly.
Before the final addition of broth, mix in the cooked vegetables.
Taste for salt and let simmer over low heat until the risotto is fully cooked.
Sprinkle with chopped herbs and Parmesan before serving.
Enjoy yor creamy vegetable risotto!