Vegetable cous cous with fish balls
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Risotto with peppers, carrots and thyme
ingredients
servings
6
Rice
500 grams
Red peppers
1 half
Yellow peppers
1 half
Carrots
1 unit
Onions
1 unit
Water
1 and 2/3 liters
Fresh thyme
3 grams
Iodized salt
to taste
Pepper
to taste
Extra virgin olive oil
to taste
first courses from Italy
Risotto with peppers, carrots and thyme
Risotto with peppers, carrots and thyme
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A quick and tasty risotto with peppers and carrots !!
preparation
step 1
Cut the peppers into strips as desired. Peel the carrots, wash and cut into slices. Peel the onion and cut into cubes too.
step 2
In a large pan put a tablespoon of oil, add the onion, carrot and chopped peppers and cook for about 2 minutes.
step 3
Add the rice, toast and start wetting as with hot water or broth until desired doneness, salt and pepper.
step 4
When almost done, add the thyme leaves and continue cooking. Once at the proper cooking, turn off and stir in a knob of butter.
step 5
Bring to the table piping hot !!
