How To Cook Risotto With Roasted Vegetables, Garlic And White Wine - Recipe
Author: Nia Rouseberg
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Learn how to cook "Risotto with roasted vegetables, garlic and white wine". Delicious recipe.
Required products :
- 250 grams of rice for risotto
- 250 milliliters of dry white wine
- 400 grams of grilled vegetables (peppers, tomatoes, mushrooms, red onions, zucchini)
- 500 - 600 milliliters of vegetable broth
- 1 onion
- 2 cloves garlic
- 2 tablespoons olive oil
- spices of your choice and taste
- 50 grams of grated Parmesan cheese
- fresh basil for decoration
Method of preparation :
Finely chop the onion and garlic, fry them until soft in hot olive oil. Then add the rice and let it cook until transparent. Pour the wine and leave on medium heat until it evaporates.
Add the hot vegetable broth, stirring, until the rice is ready. In the middle, the grains should remain slightly firm.
Cut the roasted vegetables into random pieces, add them to the rice, season with the desired spices, add parmesan, but leave a little to sprinkle.
Remove the dish from the heat, close the pan with a lid and let it stand for 5-7 minutes.
Arrange the risotto in suitable plates, sprinkle with the reserved Parmesan, garnish with fresh basil and serve hot.
Enjoy your meal!
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