Ingredients to make Risotto light:
- 200 grams of aroboreal rice
- 1 onion
- 100 grams of Mushrooms
- 100 grams of shelled corn
- 50 grams of cherry tomato
- Olive oil
- 30 milliliters of red wine
- 500 milliliters of water or vegetable broth
How to make Risotto light:
- Prepare all the ingredients to prepare this light risotto recipe. If you want to use vegetable broth instead of water, it is better to do it at home, so here is a purifying vegetable broth recipe.
- To start the preparation, add a little olive oil in a pot and fry the diced onion together with the shelled corn for 3 minutes.
- After these 3 minutes, we add the mushrooms and continue cooking the whole set for 3 more minutes.
- Then we add the rice together with the red wine. Stir everything and let the alcohol in the latter evaporate. This process should take approximately 5 minutes.
- To continue cooking the risotto, you have to wait until the ends of the rice are transparent, then add two tablespoons of vegetable broth or water and stir until all the broth is absorbed.
- As soon as it is absorbed, add another tablespoon of broth and stir, we repeat this operation until the rice is completely done.
- Finally, serve the light risotto, decorating each plate with the cherry tomatoes cut into quarters. This risotto without cheese is ideal for dinner time or a weekend meal
