Garden Risotto

Rizotto with an insert of root Vegetable Recipes, peas, cauliflower, peppers and green beans, sprinkled with parsley, decorated with rounds of boiled eggs.

Ingredients:

300 g of rice 200 g root Vegetable Recipes 100 g of cauliflower 50 g green peas 50 g green beans 30 g fat 2 pcs onions 2 pcs hard boiled eggs 1 pcs green peppers 1 tbsp ketchup 1 tbsp chopped parsley meat broth ground pepper salt

Procedure:

1. Clean the root Vegetable Recipes, cut them into cubes, break the cauliflower into florets and cut the cleaned peppers and green beans into smaller pieces
2. Fry the peeled, finely chopped onion in hot fat, add the chopped root Vegetable Recipes, small cauliflower florets, green beans, peppers, fry, salt, pepper, pour the broth and simmer for 15 minutes
3. Then add ketchup, green peas, steamed rice, meat broth (2 parts broth to 1 part rice), stir gently, cover and simmer until tender
4. Serve risotto sprinkled with finely chopped parsley and garnished with rounds of boiled eggs.