Risotto alla contadina
Instructions
Wash and Peel vegetables.
Peel the potatoes and cut them into small pieces, then cut the cabbage into strips.
Prepare the broth.
Chop the onion and Brown in a pan with a little oil.
When the onion is ready, add the peeled tomatoes and mash with a fork.
After a few minutes add the vegetables to the sauce, add a pinch of salt and stretch with the broth.
Simmer for about a quarter of an hour, then add the rice and stir with a wooden spoon, gradually add the rest of the broth, until completely cooked.
Ingredients and dosing for 4 persons
- 240 g of rice
- 300 g of cabbage
- 3 potatoes
- Peeled tomatoes
- 1 onion
- 50 cl of broth
- Olive oil extra virgin
- 1 pinch of salt