Risotto with vegetables


  • 400g of Nano Vialone Veronese IGP rice
  •     800 g of vegetable broth
  •     8 dl of Garda DOP extra virgin olive oil
  •     garlic, onion, carrots, aubergines,
  •     peas, courgettes, tomatoes, leeks,
  •     parsley
  •     1 stalk of celery
  • Salt and Pepper To Taste.




Preparation time

40 min


Brown the garlic and onion in the olive oil, add the carrots, celery stalk and leek, all cut into cubes. Separately, do the same thing with the aubergines, combine everything, then add the peas and zucchini.

Toast the rice separately with the extra virgin olive oil, pour in the vegetable broth, cover with a lid and lower the heat. When 3/4 cooked, add the legumes plus the tomatoes and parsley. Stir carefully and serve. Sprinkle with Parmesan cheese.

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