Spicy Risotto: A Flavorful Rice And Vegetable Dish Cooked in Three Ways

Risotto is a famous side-dish to many meals. However, it can also double up as a complete meal. Here are a few ideas for great recipes which you can make with ease:

Tomato Risotto


200 grams rice, 200 grams tomatoes, 20 grams butter, salt, parsley


Fry the previously washed rice in a frying pan on some butter. When it’s half dine, add some chopped tomatoes and keep cooking. Finally, when it’s almost ready add the chopped parsley. This dish can be served cold.

Zucchini and Bacon Risotto

Ingredients :

250 grams risotto, a bigger than average zucchini, 1 big carrot, 1 onion, a little olive oil, 100 grams bacon, vegetable broth, dried vegetable condiment, salt, pepper, parsley.


Chop up the zucchini. Fry the previously chopped onion and carrot while adding some of the vegetable broth and let it simmer. When the zucchini are soft enough, add the rice and some more of the vegetable broth and let it simmer some more. Cook the chopped bacon in a pan without oil. When it gets a bit red from the cooking add it to the risotto. Finally, add some dried vegetable condiment, salt and pepper to your liking and keep stirring. Add the rest of the vegetable stock and cook the risotto until the rice is soft enough.

Rice With Vegetables


A larger cup of rice, onions, 1 carrot, 1 pepper, 200 grams green beans, chopped parsley, herbs and spices, 3 cups water, 2 tablespoons butter, 1 tablespoon olive oil, salt, ground red pepper.

Preparation :

Add the diced onions and carrot in a pan with olive oil and butter and fry them. Add the chopped pepper, herbs and spices, salt and ground red pepper and keep frying. Add the rice and some water and cook on low heat for about 20 minutes. Finally, before the risotto is done add the chopped parsley.

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