INGREDIENTS
- 1 cup of rice for risotto
- 1 small green pepper
- 1 small red pepper
- 1 carrot, diced
- 3 tablespoons of peas
- 1 onion, chopped
- 2 tablespoons of olive oil
- 3 cups of vegetable broth
- 1 yogurt
- Salt, pepper and other spices of your choice.
INSTRUCTIONS
Dice all vegetables in small pieces.
The vegetable broth must be warm.
In a deep pot, sauté the onion and then add the rest of the vegetables until tender.
After, add the rice, stir well and add 3 large spoonfuls of vegetable broth.
When the broth is absorbed add one more, large spoonful until the rice is cooked.
Remove the pot from the fire and let the risotto cool down. Serve with yogurt and freshly grated pepper.
