Risotto with Seasonal Vegetables

Risotto with Seasonal Vegetables

by Mom Nini

4.7 (1)

Difficulty

Easy

Time

5m

Serving

2

The breakfast made with yesterday’s leftover rice, with some vegetables added, is nutritious and fast.

How to make it

1. Cooked rice, chopped loose and set aside

Risotto with Seasonal Vegetables recipe

2. Boil the rice with cold water in a pot

Risotto with Seasonal Vegetables recipe

3. When cooking rice, prepare side dishes: peel the preserved egg, cut into small pieces, add white pepper, and cooking wine, mix well and set aside

Risotto with Seasonal Vegetables recipe

4. Peel and diced carrots

Risotto with Seasonal Vegetables recipe

5. Wash the cabbage and cut into sections

Risotto with Seasonal Vegetables recipe

6. Then scald it with boiling water to remove it for use

Risotto with Seasonal Vegetables recipe

7. Soak the tomatoes in boiling water, peel them and cut them in half

Risotto with Seasonal Vegetables recipe

8. Seeing the rice grains in the pot get fat

Risotto with Seasonal Vegetables recipe

9. Add diced carrots and boil

Risotto with Seasonal Vegetables recipe

10. Add preserved eggs and boil

Risotto with Seasonal Vegetables recipe

11. Pour in chopped cabbage and boil

Risotto with Seasonal Vegetables recipe

12. Finally, add small tomatoes, add an appropriate amount of chicken powder and boil.

Risotto with Seasonal Vegetables recipe

Tips:

1. Vegetables can be added as you like.
2. The time and hardness of the porridge should also be decided according to your preference.

This dish is also called: Best Risotto with Seasonal Vegetables recipe, Chinese Risotto with Seasonal Vegetables recipe, Healthy Risotto with Seasonal Vegetables

Comments

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