Risotto con verdure | Ricetta - SugarDany89

Chop the zucchine, carote, and cipolla into small pieces.

In a pan, heat the olio evo and sauté the cipolla until translucent.

Add the chopped zucchine and carote to the pan and cook until slightly softened.

Add the riso and stir to coat with the oil and vegetables.

Gradually add the brodo vegetale, stirring frequently, until the rice is cooked and creamy.

Season with spezie (paprika, curcuma, pepe) to taste.

Finish with chopped prezzemolo before serving.

Spice Level:

Dietary