Wash rice and lightly fry in olive oil.
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).
In remaining olive oil, fry finely chopped onions until golden. Add frozen vegetables, crushed garlic and sauté over low heat about 10 – 15 minutes.
Add sautéed vegetables to cooked rice, sprinkle with curcuma and pepper, and stir together lightly.
Serve as a side dish to baked meat with a green salad.
Fry rice until it becomes glassy, as this will add to the aroma of the risotto and prevent rice from becoming mushy.