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Whole risotto with vegetables

ingredients

servings

1

Brown rice

70 oz

Aubergine

1 half

Peas

50 oz

Carrots

1 unit

Soy sauce

2 spoons

Extra virgin olive oil

1 portion

Water

1 glass

first courses from Italy

Whole risotto with vegetables

Whole risotto with vegetables

vegan high in potassium high in phosphorus with good fats

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Whole risotto with vegetables

Light and good as that of the Chinese restaurant

Whole risotto with vegetables step 1

step 1

Put the water to boil the rice and a pot to boil the peas

Whole risotto with vegetables step 2

step 2

Cut the carrots and the eggplant more coarsely

Whole risotto with vegetables step 3

step 3

Fry the oil with the carrots until they are golden brown

Whole risotto with vegetables step 4

step 4

Also put the aubergines in a pan, and cook a little.

Whole risotto with vegetables step 5

step 5

Add the water and bring to a boil until the aubergines absorb everything. If necessary, increase the dose of water.

Whole risotto with vegetables step 6

step 6

Drain the peas and add to the vegetables with the soy.

Whole risotto with vegetables step 7

step 7

As a last step, add the rice and crisp it all together.

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