Risotto Primavera is a recipe of Italian cuisine, delicious and liked by all. This Easy Primavera Recipe is rice and vegetables, a unique vegetarian dish to enjoy for dinner or lunch.
There are different versions of cooking this recipe, but I want to bring it today cooked with vegetables which we always have in the fridge, enjoyed with eggs, salt, and pepper.
If your kids do not want to eat vegetables, I am sure you will win over their rejections with this plate.
The recipe cooks quickly, and in less than 20 minutes, you can serve it at the table. Once you try it, you will include it in your daily menu.
If you like, you can replace some of the veggies in the recipe with your favorite ones. For a vegan version, do not use eggs in the recipe.
I invite you to explore our Blog for more rice recipes.
Ingredients-4 Servings
- 250-300 g of parboiled rice
- 4 eggs
- 1 spring onion
- 1/2 Cerely stalk
- 1 carrot
- 1 zucchini
- 1 red pepper
- 100 g of peas
- olive oil
- salt
- pepper
- fresh parsley
Directions
- First, we put in a pot of boiling water. When the water boil, add rinsed rice and cook it for 10 minutes.
- We will cut all the washed and cleaned vegetables into small cubes.
- In a pan, add 2-3 tablespoons of olive oil, green onion, celery, and diced carrot.
- Once these soften a little, we will add the other vegetables as well.
- Add salt and pepper and let them cook on medium heat with the lid on, stirring occasionally.
- Partially boiled rice, drain and add to vegetables.
- After it, add the eggs one by one and start stirring at a low temperature for the egg to cook, and at the same time season all the rice with this amount of eggs. Continue mixing for 2-3 minutes.
- Season it with salt, pepper, olive oil, and finely chopped parsley as desired.
- Serve the rice with warm vegetables accompanied by a salad of tomatoes and cheese.
Bon Appetit!
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