Preparation
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1.
Wash rice and lightly fry in olive oil.
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2.
Bring water to the boil, add Vegeta Natur universal and use it to pour over rice, and cook covered over low heat until cooked (about 20 minutes).
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3.
In remaining olive oil, fry finely chopped onions until golden. Add frozen vegetables, crushed garlic and sauté over low heat about 10 – 15 minutes.
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4.
Add sautéed vegetables to cooked rice, sprinkle with curcuma and pepper, and stir together lightly.
Serving
Serve as a side dish to baked meat with a green salad.
Advice
Fry rice until it becomes glassy, as this will add to the aroma of the risotto and prevent rice from becoming mushy.
