Risotto Recipe

Believe me, it will be very tasty, and most importantly - healthy dish.The main ingredient of risotto - rice.Fig includes important human B vitamins such as thiamine (B1), riboflavin (B2), niacin (B3), and vitamin B6, are contained in small amounts of zinc, phosphorus, iron, iodine, and calcium.The composition includes rice lecithin activates the brain, gamma-aminobutyric acid, which helps maintain normal blood pressure, and an oligosaccharide, which helps to restore bowel.Also figure - an excellent source of potassium.This mineral helps rid the body of excess fluid and salt, penetrating into the body with food.In short, rice - a storehouse of nutrients and vitamins.And in combination with vegetables - it is a "vitamin bomb".


  • 300 grams of rice varieties "Italica";
  • chicken broth;
  • 1 zucchini;
  • 2 bell peppers;
  • 1 head of onions;
  • 150 grams of green beans;
  • 1 tomato;
  • 1 carrot;
  • olive oil;
  • salt and pepper;
  • saffron.


To start, prepare the chicken broth.The quali

ty of the broth depends on the taste and aroma of the finished risotto.In the finished soup, add a pinch of saffron.

chop onions, carrots cut into thin strips, beans - oblique cubes.In a skillet, heat 2-3 tbsp.tablespoons olive oil, add the onion and saute until translucent.Following add the carrots and beans.Zucchini, pepper and tomato dice and send the rest of the vegetables.Next, pour in a pan raw rice.In no case do not wash rice, since it may lose strength, which is important for making risotto.Let the rice soak up oil and vegetable juice, and then begin to gradually add the boiling chicken broth, stirring constantly rice with vegetables.The broth is added to the parts as needed.It is believed that preparing risotto 17 minutes, no more, no less.At the end of cooking salt and pepper risotto.

finished risotto slide out onto a plate and garnish to taste.Risotto is always served hot.

Another recipe: Italian cannelloni with ricotta

Servings: 6

Cooking time: 30 minutes

Nutritional values ​​per serving: 178 kcal

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