Italian Recipe Collection

risotto

Provençal Red Camargue Rice

Ingredients

Preparation

  1. Roughly chop the tomatoes, eggplant, and zucchini.
  2. Slice the onion.
  3. Gently sauté the onion in extra virgin olive oil until translucent.
  4. Add the remaining vegetables and thyme, then cook gently for 20 minutes.
  5. Add the rice and toast it for one minute.
  6. Pour in the white wine and simmer until completely evaporated.
  7. Add 2 ladlefuls of hot vegetable broth.
  8. Season with salt and pepper.
  9. Continue adding broth one ladle at a time as it is absorbed until the rice is fully cooked.
  10. Serve hot.