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.
Fry all our vegetables for about 5 minutes until the mushrooms are soft.
In a separate frying pan (deep) on high heat, fry the rice (2-3 minutes).
Reduce the heat and, stirring gently, slowly pour the broth into the rice.
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.
