Pinch risotto with Vegetable Recipes
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ingredients
butter 200 g peas 200 g corn 200 g carrots 3 packets rice ground red hot paprika salt
step
1.
Place the rice in a sieve and rinse 2 times with cold water. Allow the starch to drain well. Meanwhile, heat about 500 ml of water in a saucepan. Rinse the rice one last time with hot, not boiling, water and let it drain.
2.
Place the rice in a saucepan and add the oil and salt. Cover the pot and wait for the rice to boil. The lid will alert us when it starts to bubble. Turn down the heat and simmer it for about 10 minutes on a low flame. After 10 minutes, turn off the heat, cover the rice with a lid and let it sit for 5 minutes more.
3.
Wash and chop the greens and place them in a saucepan over the melted butter. Add the ground hot pepper and stir. Cover with water and simmer covered for about 15 – 20 minutes, depending on the size of the flame, until tender. Season the Vegetable Recipes with salt.
