How to cook risotto with mixed vegetables, a recipe based on ricotta and ripe tomatoes, with peas, pods, courgettes and carrots, for a healthy dish with a balanced taste, flavored with olive oil and basil.
Ingredients for 4 people
- Rice gr. 300
- Ricotta gr. 150
- Shelled pods gr. 50
- Shelled peas gr. 50
- Zucchini gr. 50
- Carrots gr. 50
- Ripe tomatoes gr. 200
- Basil
- Olive oil
- Salt
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How to make risotto with mixed vegetables
Clean the carrots and courgettes, then cut them into cubes. Put 5 tablespoons of oil in a saucepan, brown all the vegetables.
Salt and add the peeled and seedless tomatoes, then cook again for about a quarter of an hour.
Pour the rice and, after a few minutes, about half a liter of boiling water or broth.
Cook with stirring often.
Before removing from the heat, add a few basil leaves and mix the ricotta.
Turn well and serve hot.
