Vegetable Risotto

For the vegetable risotto, peel the carrots and cut into small pieces. Clean the mushrooms and cut them into slices.

Wash the zucchini, also cut into small pieces, put everything together with the peas in the steamer and steam for 25 minutes.

Peel and dice the onion, sauté in a little oil with the rice until translucent. Small stir in the vegetable soup and let it be absorbed by the rice.

Cook over low heat until the soup is completely absorbed. Mix the finished risotto rice with the steamed vegetables, season with salt and pepper and serve.

Preparation Tip:

The vegetable risotto can be prepared with any vegetables according to taste and season.

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