Super quick vegetable risotto (Vegan)

Quick Risotto di verdura


1 small onion
1 small carrot
1 celery stalk with leaves
3 tbsp extra virgin olive oil
1 tbsp chopped parsley
400 g carnaroli rice
1 glass white wine
1.5 vegetables stock
1 portion of frozen spinach
4 tbsp frozen peas

Chop the onion, carrot and celery, then sauté with olive oil. Add the parsley and rice, then a glass of white wine. Add the vegetable stock ladle by ladle, stirring constantly. Halfway through cooking add the spinach, and 5 minutes before finishing add the peas. Serve hot.

Photos and Recipes by Alessandra Zecchini ©


  1. Gnam,gnam!Un risotto buonissimo!


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