Name: Risotto Of Vegetables
Prep time: 30 min
Total time: 30 min
Yield: 1 Porções
Ingredients: 1 cup Wholegrain rice; 2 unit(s) Zucchinis; 2 unit(s) Carrots; 1/2 unit(s) Ninja Broccoli; 1 unit(s) Small red pepper; 1 unit(s) Small yellow pepper; 1 unit(s) Leek; 1 unit(s) Onion; 4 unit(s) Garlic Cloves; 100 g Pod; 1/2 unit(s) bunch of chives; 50 g White Raisins; 50 g Cashew Nuts; 1.5 l Vegetable broth; 50 ml Extra Virgin Olive Oil; to taste Salt; to taste Pepper

Brazil

Wholegrain rice

Zucchinis

Carrots

Ninja Broccoli

Small red pepper

Small yellow pepper

Leek

Onion

Garlic Cloves

bunch of chives

White Raisins

Cashew Nuts

Vegetable broth

Extra Virgin Olive Oil

Salt

Pepper

Risotto Of Vegetables

Pré aquecer o forno a 200 graus.
Cortar a cenoura, berinjela e abobrinha em cubos pequenos.
Saltear com um fio de azeite e reservar.
Misturar o alho picado.
Levar ao forno a 200 graus até dourar, mexer durante o cozimento.
Cortar a vagem e o brócolis e branquear. Reservar.
Tostar as castanhas na frigideira, em fogo baixo, sem queimar. Picar com a faca. Reservar. 
Cortar os pimentões e saltear na frigideira com azeite. Reservar.
Hidratar as passas por 30min
Em uma panela refogar a cebola com azeite até que fique transparente. Colocar o arroz e refogue por 1 minuto.
Acrescente o caldo aos poucos, mexendo sempre, colocando mais caldo sempre que o arroz for secando. 
Quando o arroz estiver al dente, colocar os brócolis, vagem e alho poró e coloque mais caldo. Acrescente os legumes e os pimentões salteados e finalizar com azeite. Juntar as passas. Ajustar o sal e temperar com pimenta do reino. Desligue o fogo. Salpique ervas frescas picadas e a castanha de caju picada. Servir imediatamente.


Preheat the oven to 200 degrees.
Cut the carrots, eggplant and zucchini into small cubes.
Saute with a drizzle of oil and reserve.
Mix in the minced garlic.
Bake at 200 degrees until golden, stir during cooking.
Cut the green beans and broccoli and blanch. Reserve.
Toast the chestnuts in the skillet over low heat, without burning. Chop with the knife. Reserve.
Cut the peppers and sauté in the pan with oil. Reserve.
Soak the raisins for 30 minutes
In a pan, sauté the onion with oil until translucent. Add the rice and sauté for 1 minute.
Gradually add the broth, stirring constantly, adding more broth as the rice dries up.
When the rice is al dente, add the broccoli, green beans and leek and add more broth. Add the sautéed vegetables and peppers and finish with olive oil. Gather the raisins. Adjust the salt and season with black pepper. Turn off the fire. Sprinkle with chopped fresh herbs and chopped cashews. Serve immediately.


Risotto Of Vegetables

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