Thursday, June 30, 2011

Risotto with vegetables and pesto

Ingredients: For 4 people: 300 grams of rice, 4 carrots, 1 onion, 1 cauliflower, 1 tablespoon chopped fresh marjoram and thyme, 4 tablespoons of extra virgin olive oil, 100 grams of pesto, salt. Difficulty: easy. Preparation. 40 minutes. Preparation: Wash and cook rice. Heat the onion with a little oil, add thinly sliced carrots and cauliflower florets.

Add salt and cook in covered pot for 15-20 minutes. Turn off the heat and add the spices. When the rice is cooked, for a few minutes spadellatelo with pesto and vegetables.

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