Vegetable Risotto
  1. First, prep your vegetables: wash and peel them, then chop into small cubes.
  2. Bring the vegetable broth to a simmer. Keep the heat very low, just enough to keep the broth steaming.
  3. 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.
  4. Fry the veggies for a few minutes.
  5. Add the rice over your vegetables and, using a ladle, add a ladle of hot broth at a time.
  6. 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.
  7. Add salt to taste and a pinch of saffron. Mix well and serve!
Recipe Notes

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!