Spring Risotto

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READY IN: 25mins
Recipe by Tati Gaud

a light version of the delicious Italian risottos

Ingredients Nutrition


  1. Chop the onion, carrot and zucchini.
  2. Stir fry the chopped ingredients, until soften.
  3. Add the rice and stir fry a little bit.
  4. Add a scoop of chicken broth and the peeled tomato.
  5. Keep adding scoop by scoop of the broth for about 16-18 minutes.
  6. Keep stirring during the whole process.
  7. Turn off the heat, stir in the butter, put a lid on the pan and wait for 5 minutes.
  8. Serve while it’s hot.

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