RecipesLight vegetable risotto
We cook the rice in salted water with butter, curry spice, bay leaf, and onion. We cut the peppers into thin strips and the tomatoes into wedges. In a wok...
Ingredients (what you need)
100 g basmati rice
1 teaspoon Indian curry spice
1 tablespoon butter
1/2 onion
bay leaf
1/2 white bell pepper
1/2 orange bell pepper
6 cocktail tomatoes
a handful of frozen green beans
1/2 cube Knorr
2 tablespoons oil
200 ml white wine
Recipe steps
Cook the rice in water with butter, curry, salt, bay leaves, and onion. Cut the peppers into strips and the tomatoes into wedges.
In a wok pan, sauté the peppers in oil, then add the frozen green beans, sprinkle in Knorr, and add some wine. After a while of stirring, add the tomatoes and simmer until the vegetables are tender.
At the end, mix everything thoroughly. You can serve it straight away, for example, sprinkled with grated cheese, or as a side dish to meat.
Additional information about the recipe Light vegetable risotto
Light vegetable risotto is a great choice for health food lovers. This delicious dish combines fresh vegetables like peppers, zucchini, and peas with delicate rice that absorbs all the natural flavors. Preparing risotto is simple and quick, making it ideal for a fast lunch or dinner. Enhance it with herbs like basil or parsley to boost the flavor and freshness. Light vegetable risotto is also an excellent source of vitamins and minerals that will support your health.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
