Vegetable risotto


  • 1/3 of glass of risotto rice
  • 1 onion
  • 1 clove of garlic
  • 1 handful of cherry tomatoes
  • 1 can of green pea
  • 1 package of Vegetable Vege
  • celery
  • fresh basil
  • approx. 500 ml of vegetable broth
  • 1/4 of glass of white wine
  • extra virgin olive oil


Cut the onion into cubes and grate the garlic. Then, fry them in a pot using 1 spoon of olive oil until they become shiny. Add rice and fry it thoroughly. Pour in the wine and boil for a dozen seconds until it vapors. Add chopped celery and seasonings.


Pour in hot broth (approx. a half-glass at a time) and boil the dish uncovered for approx. 15 minutes, mixing it from time to time. When the rice absorbs the broth, pour in the next portion. At the end, the rice should be al dente. Add the canned green pea towards the end of cooking.


Fry Vegetable Vege on a frying pan until brown. Add chopped Vegetable Vege to the ready rice and mix gently. Put the risotto on the plates and add cherry tomatoes cut in halves. Decorate the dish with basil leaves.


Enjoy your meal!