Vegetable Risotto/ How to make vegetable risotto

Heat 3 tablespoons of butter in a pan until melted.

Add the finely chopped onion and cook until it becomes light and transparent.

Add the chopped carrots and French beans, cooking them for about 2 to 3 minutes.

Add 4 tablespoons of tomato puree to the pan.

Stir in 3 cups of uncooked rice until it gets a little fried.

Add 4 cups of water to the rice mixture.

Add a little sugar, salt, and pepper to taste.

Cook the rice and vegetables on a low flame for about 10 to 12 minutes.

Once the rice is almost cooked, sprinkle some grated cheese on top but do not stir it in.

Cover the pan and cook for a few more minutes until the rice absorbs all the broth.

Check the risotto; it should look good and the rice should be fully cooked.

Plate the vegetable risotto and sprinkle some grated cheese on top.

Equipment Needed

Spice Level: