Vegetable Risotto with Onion and Carrot
⏳ Time
25 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Vegetable risotto with onion and carrot
Ingredients
- Rice - 7.1 oz
- Onion - 1 head
- Carrot - 1 piece
- Orange Bell Peppers - 7.1 oz
- Olive Oil - 3 tablespoons
- Canned Corn - 5.3 oz
- Salt - to taste
- Herbs - to taste
Step by Step guide
Step 1
Rinse the rice in cold water until the water runs clear. Place it in a pot, cover with cold water, and put it on the heat. Bring to a boil, add salt (to taste), reduce the heat. Cook on low heat for 12 minutes.
Step 2
Slice the onion into half rings and chop the carrot into small cubes. Sauté in a pan with olive oil.
Step 3
Remove the seeds from the bell pepper, rinse, and cut into cubes.
Step 4
Add the rice, canned corn, and bell pepper to the pan with the onion and carrot, and mix everything thoroughly.
Step 5
Garnish with herbs before serving.
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