Italian Vegetable Risotto
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 125 g risotto rice
- 1 onion (s)
- 2 small bell peppers, red and yellow
- 100 g spinach leaves,
- 125 g mushrooms
- 5 cherry tomato (s)
- 50 g tomato paste, possibly a little more
- 100 ml cream, possibly a little more
- 50 g pecorino cheese
- olive oil
- Seasoned Salt
- Paprika powder
- garlic
Print Recipe
Pin Recipe Instructions
- Cook the rice according to the instructions.
- Finely dice the onion. Fry in a pan. Cut the peppers into cubes and place on a baking sheet. Grill at approx. 150 ° until they are nice and soft. Cut the mushrooms into pieces and add. Also add the leaf spinach and fry. Halve the tomatoes and mix in.
- Mix the cream with the spices and the tomato paste and cheese. Fold the rice under the vegetables, pour the sauce over it and mix vigorously. If necessary, add a little cream and possibly mix in some tomato paste or cheese.
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