Risotto with vegetables, sundried tomato

1 onion chopped
3 zucchini small diced
1 small eggplant cut into cubes
2 diced orange or red peppers
4 sun-dried and chopped tomatoes in oil
500 g. Carolina rice
1 liter of hot chicken broth or water
3 tablespoons olive oil
Salt, white pepper
Gruyere or kefalotyri in peels or coarsely grated

Heat in a pan the olive oil and wilt the onion for 2 – 3 minutes. Add the remaining vegetables and cook for 5 – 6 minutes, stirring regularly. Add the rice and the sun-dried tomatoes. Keep mixing for more 4 minutes. Then add the salt and pepper and some of the broth. Stir constantly. Once absorbed the broth, add more and continue until the whole broth is finished. It will take about 15 minutes. The rice will be muddy on the outside and light on the inside. Serve immediately, sprinkling with cheese.


Note.: For fasting, use vegetable broth or water and skip the cheese.

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