Risotto with vegetables and saffron ready in half an hour

To prepare this recipe, you only need a few ingredients: good risotto rice and leftover healthy vegetables that need to be used up as soon as possible.

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vegetable risotto
  • Preparation time: 15 minutes
  • Cooking time: 20 minutes
  • Difficulty: Easy

A great dinner can be prepared with just a few euros, as we've learned by now. We've provided you with plenty of ideas, but we're always looking for new ways to prepare delicious dishes even with leftovers in the fridge. All you need are a few good ingredients: good risotto rice and healthy vegetable leftovers that need to be consumed as soon as possibleThe final addition was saffron, for color and a touch of flavor. You can omit it if you don't have it, or substitute with other spices and/or herbs of your choice.

Ingredients for people 2

  • 180 gr of Carnaroli rice
  • 1 carrot
  • 1 courgette
  • 1 of celery
  • 1 leek
  • spinach leaves
  • 1 onion
  • 1 clove of garlic
  • 1 liter of salted vegetable broth
  • Extra virgin olive oil
  • Saffron
  • Parmesan cheese for stirring

Preparation

  • Clean, wash, dry and reduce to diced or sliced ​​various vegetablesHeat a little oil in a pan and sauté the vegetables (except the spinach) for 5-6 minutes: they should remain crunchy.
  • In a tall-sided pot gently brown the onion finely chopped and it peeled garlic clove and crushed in two tablespoons of oil. Add the rice and toast it and add flavour to the soffritto.
  • At this point start cooking the rice by adding a couple of ladles of boiling broth, to be added every time it dries out.
  • Gently stir the rice with a not too thick wooden spoon, just to prevent it from sticking to the bottom.
  • About halfway through the rice cooking time (about 8 minutes), add the diced vegetables to the rice and gently mix them together with a wooden spoon. In a small glass, dissolve the saffron (if using) in a little boiling broth and season with it. A couple of minutes before the rice is cooked, add the spinach leaves.
  • Remove the rice from the heat and sprinkle generously freshly ground black pepper, add some if you like freshly grated Parmesan cheese, stir gently with a wooden spoon and let rest for at least 5 minutes before serving.

An advice

Leftover vegetable risotto is made with the vegetables you have left over in the fridge: So you choose the mix of vegetables! You can also use peas, eggplant, peppers, zucchini, potatoes, cauliflower, and more. Or even frozen or cooked minestrone. In this case, prepare a classic risotto and add the vegetables at the end, either chopped or blended, for a delicious creamy risotto.

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