Risotto is simple to make and so tasty. This version of Risotto is vegan but you can add some parmesan cheese on top for a cheesy version.
- SERVE:
- PREPARATION: 10 minutes
- COOK: 20 minutes
- DIFFICULTY:
What do you need?
- 215 g of courgette
- 250 g of chestnuts mushrooms
- 50 g of broccoli
- 1 vegetable stock
- 175g of Arborio rice
- 2 tablespoon of olive oil
- Pepper
- Aromatic fresh herb
How to make a Risotto with courgette, mushroom, and broccoli?
- Start by washing carefully all the vegetables
- Put the courgette in square pieces
The courgette can be peeled or the skin can be left. For that recipe, I decided to peel it but that is only a preference
- Chop roughly the broccoli
- Slice all the mushrooms
- In a large pan, heat the 2 tablespoons of olive oil
- When the oil is hot, add the pieces of courgettes, sliced mushrooms, and broccoli
- Cook all of them while stirring at medium heat for 5 minutes
- Add the Arborio rice and continue to stir for 3 to 5 minutes
- Then add 300 ml of boiling water with the vegetable cube
Do not add additional salt ad the vegetable cube is already salty
- The water should cover all the food
- Let the risotto being cooked for 18 minutes covered on slow heat
- Then serve it straight away with some freshly chopped aromatic herbs and pepper on top
More recipe to try and enjoy:
