Name: Vegetable Risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup Italian risotto rice (such as Arborio); 1 red bell pepper; 1 yellow bell pepper; 1 zucchini; 1 onion; 1 carrot; 1 sweet potato; 1½ tbsp olive oil; 1½ tbsp butter; 2 tbsp grated Parmesan cheese; 2 sage leaves; 1 sprig thyme (small); 1 sprig oregano; 2 cups vegetable stock (or boiling water); salt and pepper (to taste)

How I make it

Cut all the vegetables into small cubes.
Heat the olive oil in a pan and cook the onion and thyme until the onion is translucent, just before it turns golden.
Add the rest of the vegetables, the sage and the oregano and cook for about 2 minutes.
Add the rice to the pan. Pour in a ladle of stock (or a little boiling water) and let the rice absorb it.
Keep going one ladle at a time over medium-high heat, watching closely, until the rice is tender but not too soft, about 18 minutes in all.
Season with salt and pepper, add the butter and Parmesan, stir and serve.

Vegetable Risotto Draft

What you need

How I make it