Spring Risotto

1. 1

   Chop the onion, carrot and zucchini.

2. 2

   Stir fry the chopped ingredients, until soften.

3. 3

   Add the rice and stir fry a little bit.

4. 4

   Add a scoop of chicken broth and the peeled tomato.

5. 5

   Keep adding scoop by scoop of the broth for about 16-18 minutes.

6. 6

   Keep stirring during the whole process.

7. 7

   Turn off the heat, stir in the butter, put a lid on the pan and wait for 5 minutes.

8. 8

   Serve while its hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.