FRIJE

Name: Mediterranean Risotto
Prep time: 30 min
Cook time: 30 min
Yield: 2 servings
Ingredients: 100 g of onion; 750 ml of vegetable broth; 1 red bell pepper; 1 zucchini; 1 garlic clove; 6 black olive; 10 g of olive oil; 1 teaspoon of paprika; 10 g of tomato paste; 10 cherry tomato; 1 pinch of Espelette pepper; 1 stalk of fresh basil; 150 g of basmati rice; salt (according to taste)

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Mediterranean Risotto

Vegetarian Post training Vegan Public

Course: Main course

Preparation time: 30 minutes

Cooking time: 30 minutes

Cost per serving: 1,22 €

Energy: 449 kcal / serving

Nutritional score:

Instructions

1. Wash the cherry tomatoes, place them in a dish with a drizzle of olive oil and cook for 15 to 20 minutes in a preheated oven at 180°C (350°F).
2. Meanwhile, peel and dice the onion and garlic.
3. Wash the bell pepper, remove the stems, seeds, and white parts, and dice it.
4. Wash and dice the zucchini.
5. Sauté the onion and garlic in olive oil. Add the diced bell pepper, diced olives, chopped basil, and diced zucchini. Cook for 2 to 3 minutes. Add the rice.
6. Add the paprika, tomato paste, and 2 ladles of vegetable broth.
7. Simmer over medium heat for 18 to 20 minutes, stirring frequently.
8. Gradually add the remaining broth and cook the risotto for 18 to 20 minutes, until it is creamy but still al dente.