Mixed Vegetables Risotto



  • 3 medium carrots (peeled and cut)
  • 1 medium zucchini (peeled and cut)
  • 1 leak 10 cm long (cut)
  • 5 large broccoli florets
  • 1 onion chopped
  • 1 cup risotto rice
  • 50gr butter
  • 1.5 litre vegetables stock
  • 1/2 tsp sea salt (add more if needed)
  • 3 tbsp parmesan cheese


  1. Cut carrots, zucchini, leaks, and broccoli in small cubes and steam together for 10mins.
  2. Heat the pan with the butter, fry the onion in medium heat until golden brown then add the risotto rice. Stir for 1 min then slowly add the stock.
  3. Half way ready, add the vegetables with the rice. Before serving, add parmesan cheese and stir until the rice is nice and thick.
  4. Serve with more parmesan. 😋

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