spicy vegetable risotto
DIFFICULTY
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
3
- 1 Onion
- 100 g Bacon cubes
- 7-10 Tbsp Oil
- 300 g Risotto Rice
- 750 ml Broth
- 1 Carrot
- 1 yellow capsicum
- 100 g Peas deep-frozen
- 100 g Beans deep-frozen
- 7-10 Tbsp Salt
- 7-10 Tbsp Chilli
- 7-10 Tbsp Garlic powder
- 7-10 Tbsp chopped parsley
- 7-10 Tbsp grated parmesan
Directions
- 1
Peel and chop the onion and fry it together with the diced bacon in some oil. Add the risotto rice and fry until transparent. Add hot stock until the rice is covered and let it swell.
- 2
When the liquid has evaporated, add some more broth.
- 3
Peel and chop carrot, dice paprika, add to risotto after about 15 minutes. After another 10 minutes add the frozen vegetables and let them swell for another 10 minutes, adding broth again and again.
- 4
Finally, season the risotto with salt, cayenne pepper and garlic powder and serve sprinkled with parsley and parmesan. Salad goes well with it.
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