Summer Risotto

  • Difficulty


  • 350 g Riso Ribe
  • ½ l vegetable broth
  • 30 g Butter
  • basil
  • 400 g mix of onions, aubergines, courgettes and peppers
  • 3 tbsp grated Parmesan cheese
  • salt and pepper
Riso Ribe


Brown the vegetables separately with a knob of butter and a bit of oil; then mix the vegetables, add the tomato and simmer briefly.Add the rice, browning it properly before starting to ladle the broth.Gradually pour the boiling broth, prepared earlier, constantly stirring until it is ready.Before you remove the risotto from the heat add a few leaves of basil and a sprinkle of parmesan cheese. Mix well and serve.