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Jul 28, 2016

Risotto with vegetables

Risotto with vegetables has always a huge success with our kids. It's delicious and goes well either alone or as a side dish to a steak.

For this recipe you will need:

- 1 cup rice ( I prefer integral);
- 1 onion;
- 2 carrots;
- 2-3 red bell peppers;
- 3 very ripe tomatoes (or 1 can tomato paste);
- 3-4 Tbsp oil;
- a handful grated Parmesan or nutritional yeast;

Put the rice in water, to boil, and in the meantime prepare the vegetable sauce. The rice has to be only partially boiled in water (check the boiling time on the pack, if using white or pre-boiled rice there is no need to boil it in water; if using integral rice, it might need even 15-20 minutes of pre-boiling).

Cut the veggies into cubes and place them in a deep pan, with 150 ml water and 3-4 tbsp oil. Cover with a lid and let boil until the veggies are soft. Let cool for a few minutes, then transfer to a food processor and blend until smooth.

Put the sauce back into the deep pan or into a pot, add the pre-boiled rice and let simmer some more over low heat, until the rice gets the optimal texture. If the sauce gets too thick and the rice needs more boiling, you can add some water.

Top with grated Parmesan or nutritional yeast and serve alone or as a side dish (we had some oven baked beef).


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