Rainbow risotto salad
Eat the rainbow! The natural colours from the sweet peppers, carrots, radishes and spring onions are really what makes this rainbow risotto so appetizing.
Servings: 6 portions
Ingredients
- 1 shallot diced
- 2 tbsp vegetable oil
- 300 ml arborio rice
- 900 ml vegetable broth/bouillon cube and boiling water
- 100 ml white wine optional
- 2 carrots diced
- 250 g radishes quartered
- ½ red pepper diced
- ½ yellow pepper diced
- 2 spring onions sliced
- 1 tbsp oregano
- 1 tsp salt
- ½ lemon juice
Instructions
- If using a bouillon cube, bring water to a boil and add the bouillon cube, stir and let dissolve in the water. Keep warm under lid.
- Dice the onion and add to the pot with the vegetable oil.
- Cook until soften, about two minutes.
- Add arborio rice and stir for about a minute.
- Add the white wine and let cook with the onion and rice until the liquid is almost gone.
- In the mean time, dice the carrots, radishes, peppers and spring onions.
- When the wine has cooked in start to slowly add in the vegetable bouillon about 100ml at the time, and stir occasionally. Let the liquid cook in before adding more.
- When you have about 300ml bouillon left in the pot, add the carrots to the risotto rice pot.
- Next time you add more bouillon, also add the radishes.
- With the last batch of bouillon, lastly add the peppers and the spring onions.
- Stir before adding the oregano and salt.
- Let all liquid cook in, before adding a squeeze of lemon.
- Taste the rice and make sure it is cooked all the way trough, if not add a bit more hot water.
Notes
The smaller you cut the vegetables, the quicker they cook. However cut them too small and you will end up with a mush. 10 by 10 mm is a good measurement.
Don’t have these vegetables at home? Don’t worry, use the vegetables you have at hand. More dense vegetables need longer to cook, so add them earlier in the process. Thin leafy vegetables can go in almost last.