For 4 people
For 4 people
Boil the water and put the broth cube to melt
In a pan, heat half of the olive oil, then melt the chopped onion
Cut the vegetables into pieces without peeling them
Cook the risotto rice, stirring slowly with a wooden spoon in order to have a transparent texture. Then pour the white wine and wait for it to evaporate
Ladle by ladle, slowly pour the broth over the rice, continuing to stir
In a frying pan, cook the pepper for 5 minutes with half the butter and turmeric
Brown the eggplants with the onion with the rest of the oil, then pour the rice and sautéed pepper. Cook for 35 minutes
Add the zucchini in the risotto ten minutes before the end of cooking
At the end of cooking, add the rest of the butter and the cheese
Place your dish by sprinkling the risotto of a bouquet of chopped basil and grilled pine nuts. Season with pepper and serve immediately.
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