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🍽️ Cheerful Summer Risotto with Colorful Vegetables

545 kcal · 30 min · 4 servings

Ingredients

• 1 yellow bell pepper
• 1 red bell pepper
• 1 zucchini
• 2 carrots
• 200 g broad beans (trimmed)
• salt
• 3 spring onions
• 3 sprigs parsley
• 2 garlic cloves
• 1 shallot
• 4 tbsp olive oil
• 250 g risotto rice
• 200 ml dry white wine
• 700 ml hot vegetable broth
• 2 tbsp butter
• 40 g freshly grated Parmesan
• pepper (from the mill)

Instructions

1. 1. Wash the bell pepper thoroughly.
2. 2. Cut the bell pepper in half.
3. 3. Remove the seeds and white inner walls of the bell pepper.
4. 4. Dice the bell pepper into small cubes.
5. 5. Wash the zucchini.
6. 6. Cut the zucchini in half lengthwise.
7. 7. Slice the zucchini halves into thin rounds.
8. 8. Peel the carrots.
9. 9. Slice the carrots into thin rounds.
10. 10. Rinse the beans under running water.
11. 11. Bring water with salt to a boil.
12. 12. Cook the beans briefly in this boiling salted water (this is called blanching).
13. 13. Drain the beans.
14. 14. Rinse the beans with cold water to stop the cooking process.
15. 15. Let the beans drain well.
16. 16. Rinse the spring onions.
17. 17. Remove the dry ends of the spring onions.
18. 18. Slice the spring onions into thin rings.
19. 19. Wash the parsley.
20. 20. Shake the parsley dry.
21. 21. Finely chop the parsley leaves.
22. 22. Peel the garlic.
23. 23. Peel the shallot.
24. 24. Finely chop the garlic and the shallot.
25. 25. Heat 2 tablespoons of oil in a pot.
26. 26. Sauté the garlic and shallot in the hot oil until they become translucent.
27. 27. Stir the finished risotto mixture.
28. 28. Mix the butter into the risotto mixture.
29. 29. Mix the Parmesan into the risotto mixture.
30. 30. Season the risotto with salt.
31. 31. Season the risotto with pepper.
32. 32. Heat the remaining oil in a frying pan.
33. 33. Add the prepared vegetables to the hot frying pan.
34. 34. Fry the vegetables by constantly shaking the pan.
35. 35. Fold the parsley into the fried vegetables.
36. 36. Season the vegetables with salt.
37. 37. Season the vegetables with pepper.
38. 38. Place the vegetables on top of the risotto.
39. 39. Serve the dish.

Nutrition per serving

• kcal: 545
• Protein: 15 g · Fett/Fat: 21 g · Carbs: 65 g