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🍽️ Creamy Risotto with Colorful Vegetables

569 kcal · 30 min · 4 servings

Creamy Risotto with Colorful Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the onion and cut it into fine dice.
  2. 2. Thoroughly wash the eggplant, zucchini, and bell peppers.
  3. 3. Remove the seeds and stems from the vegetables and cut everything into small cubes.
  4. 4. Rinse the parsley and thyme under cold water.
  5. 5. Shake the herbs dry and pick the leaves off the thyme stems.
  6. 6. Finely chop the picked herb leaves.
  7. 7. Heat a pot and add one tablespoon of olive oil and one tablespoon of butter.
  8. 8. Sauté the onion cubes in the pot over medium heat until they are soft and translucent.
  9. 9. Add the risotto rice and stir briefly so that the grains are coated with the fat.
  10. 10. Deglaze the rice with white wine.
  11. 11. Allow the alcohol from the wine to evaporate completely.
  12. 12. Pour in some hot vegetable broth until the rice is just covered.
  13. 13. Let the rice absorb the liquid while stirring occasionally.
  14. 14. Add more portions of hot broth one by one as soon as the previous amount has been absorbed.
  15. 15. Repeat this process until the rice is cooked after 15 to 20 minutes.
  16. 16. The rice should still have a slight bite at the end.
  17. 17. Meanwhile, heat a pan and add the remaining oil.
  18. 18. Fry the cut vegetables in the hot pan for about 5 minutes.
  19. 19. Remove the pan from the heat.
  20. 20. Stir the chopped herbs into the vegetables.
  21. 21. Season the vegetables with salt and pepper to taste.
  22. 22. Stir the remaining butter and grated Parmesan into the finished risotto.
  23. 23. Finally, adjust the risotto seasoning with salt and pepper.
  24. 24. Divide the risotto among deep plates.
  25. 25. Place the fried vegetables on top.
  26. 26. Serve the dish immediately.

Nutrition per serving