Wild Risotto With Vegetables

1. 1

   In a pan, prepare the vegetable broth and keep it warm.

2. 2

   In another large pan, heat the olive oil with the chopped onion, chopped garlic and the sliced leeks, leaving it to braise for about 5 minutes.

3. 3

   Then add the grated zucchini, the carrot and the mushrooms, involving.

4. 4

   Add the rice and let it fry.

5. 5

   Add the wine and stir until the alcohol evaporates.

6. 6

   When the mixture is almost dry, add vegetable broth.

7. 7

   Always stir the rice and go adding broth until the rice is cooked and all the broth is absorbed.

8. 8

   Remove the heat and add the grated parmesan and time involved.

9. 9

   Sprinkle with parsley and coriander and sprinkle with almonds.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.