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Light Vegetarian Risotto

Light Vegetarian Risotto step-by-step recipe | vegelicacy.com
"Mild vegetarian risotto is fantastic! It literally melts in your mouth! Restaurant style italian delicacy!"

Ingredients Serves 6

  • 7 oz/200 g arborio rice
  • 1/2 zucchini
  • 10 cherry tomatoes
  • 1 onion
  • 2 cloves garlic
  • 1 oz/30 g parmesan cheese
  • 1 tbsp oil
  • 1 sprig basil
  • 3 sprigs parsley
  • 1 tsp salt
  • 1/2 tsp pepper

Method

  1. Chop the onion and garlic finely, cut the cherry tomatoes into 4th, cut the zucchini into small slices.

    Light Vegetarian Risotto
  2. Chop the basil and parsley up, grate parmesan cheese.

    Light Vegetarian Risotto
  3. In a large frying pan heat the oil over medium heat, add the onion and garlic and sauté for 2-3 minutes.

    Light Vegetarian Risotto
  4. Reduce heat, add rice, fry for a minute, then pour 1 cup of hot water and simmer for 15 minutes. Keep stiring all the time, and add hot water gradually every time liquid is absorbed. Rice should always be sloppy rather than dry.

    Light Vegetarian Risotto
  5. Place pine nuts in a dry pan (without oil), toast for 2 minutes, stiring every 20 seconds, then add 1 tbsp oil and zucchini slices and stir for 2 minutes.

    Light Vegetarian Risotto
  6. Transfer zucchini and nuts to risotto, add the tomatoes, salt, pepper, stir to combine and stew for 2 additional minutes, keep stiring.

    Light Vegetarian Risotto
  7. Turn off the heat, add the parsley and basil, mix thoroughly. Serve with grated parmesan cheese on top.

    Light Vegetarian Risotto

Author: vegelicacy

Posted on: 8 September 2013

Author`s page

Diet type: vegetarian
Category: main course
Difficulty: easy
You will also need: -

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