Risotto recipe with vegetables

Ingredients to make Risotto with vegetables:

• For 4 people:
• 200 gr. of rice
• 1/2 chopped onion
• 1/2 liter of chicken broth
• 1/4 cup of white wine
• 1/2 cup of zucchini (zucchini)
• 1/2 cup peas (peas, peti pois)
• 1/2 cup of green beans (green beans, chaucha)
• 1/2 cup of asparagus tips
• 1 can of tomato juice
• 3 fresh basil leaves, chopped
• 1 tablespoon butter
• Salt and pepper to taste.

How to make Risotto with vegetables:

1. Boil the zucchini and the green beans, both cut into squares.
2. Then brown the onion with the butter, add the rice and bathe with the wine, when the wine has evaporated add a cup of broth and season to taste, add the green beans and zucchini.
3. Continue cooking for 20 minutes, stirring constantly, adding little by little the rest of the broth as it dries up. When the rice is cooked but still liquid, add the tomato juice, the asparagus, the peas and the Basil leaves.
4. Continue cooking for 3 more minutes or until a creamy consistency is obtained.
5. Serve hot