Who else used to think vegetable risottos are complicated dishes?
I know I did! I’m actually sorry I didn’t learn how to cook risotto from scratch earlier!
This vegetable rice dish is quick and easy to prepare. And it’s so good, you’re gonna want seconds!
Out of all the vegetable risottos I’ve cooked at home, this one is by far, my favorite.
It has tomatoes, carrots and potatoes in it. All fried. So, basically, you’re eating risotto with fries!
I’ve also added some saffron, for better taste and color.
Because saffron is crazy expensive, I only use it in small quantities and few dishes. Risottos are a good reason to add this spice to your diet!
Of course, you can replace these vegetables with anything else that may fit. Zucchini are a good choice, they go great with rice.
But before deciding which veggies to use to cook this meal, check out how easy it is to prepare it!
Here’s how to make quick vegetable risotto from scratch
- 1/2 cup white rice (about 200 gr.)
- 2 cups vegetable stock
- 1 carrot
- 1 potato
- 1 tomato
- a pinch saffron
- 2-3 tablespoons olive oil
- First, prep your vegetables: wash and peel them, then chop into small cubes.
- Bring the vegetable broth to a simmer. Keep the heat very low, just enough to keep the broth steaming.
- Meanwhile, heat the olive oil in a large skillet and fry the vegetables. Add the potatoes and carrots first. When they start to fry, add the tomato as well.
- Fry the veggies for a few minutes.
- Add the rice over your vegetables and, using a ladle, add a ladle of hot broth at a time.
- Add a ladle of broth each time the liquid is absorbed by the rice. The rice is cooked when it becomes creamy. You can taste it every once in a while to check its consistency.
- Add salt to taste and a pinch of saffron. Mix well and serve!
Alternatively, you could use turmeric instead of saffron. It tastes differently, but turmeric is also a healthy spice and your dish will be just as delicious!