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 Risotto "Rice Fantasy" Recipe
This light vegetable risotto is one of the most favorite in my house! The taste of this dish is mushroom, vegetable and cheese. I like to cook it every Sunday. You can also try to cook this.
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Cut the onion into rings.
    Cut the onion into rings.
  2. Fry in vegetable oil.
    Fry in vegetable oil.
  3. Chop the pepper into small cubes.
    Chop the pepper into small cubes.
  4. Add it to the onion.
    Add it to the onion.
  5. Add the mushrooms there as well.
    Add the mushrooms there as well.
  6. Fry all our vegetables for about 5 minutes until the mushrooms are soft.
    Fry all our vegetables for about 5 minutes until the mushrooms are soft.
  7. In a separate frying pan (deep) on high heat, fry the rice (2-3 minutes).
    In a separate frying pan (deep) on high heat, fry the rice (2-3 minutes).
  8. Reduce the heat and, stirring gently, slowly pour the broth into the rice.
    Reduce the heat and, stirring gently, slowly pour the broth into the rice.
  9. Leave the pan on low heat until tender - the rice should absorb the entire broth. Now we add our vegetables to the rice, mix well. Add the cheese (grated on a grater), herbs, salt, pepper, mix and keep on low heat for 2 minutes.
    Leave the pan on low heat until tender - the rice should absorb the entire broth. Now we add our vegetables to the rice, mix well. Add the cheese (grated on a grater), herbs, salt, pepper, mix and keep on low heat for 2 minutes.
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