Risotto with vegetables
Risotto with vegetables


2/3 cup Horio organic soft margarine with olive oil 1 crushed small garlic clove 1 grated small onion 1 cup chopped mushrooms 1 leek, thin slices 1 carrot, cut into thin slices 1 medium tomato, peeled without seeds, cut into cubes 1 ½ cup Carolina rice ½ cup dry white wine 3 ½ cups hot vegetable broth salt, freshly ground pepper Horio Shredded Cheese mix with graviera (optional)


  1. In a pot melt the Horio organic soft margarine with olive oil and sauté the onion, the mushrooms, the leek, the carrot and the tomato until they are soft – for about 5-6 minutes.
  2. Add the rice and stir in the sauteed vegetables.
  3. Add the wine and stir over high heat for 3-4 minutes until it evaporates. Season with caution because you should keep in mind that if you use broth it is already salty.
  4. Add the vegetable broth, while slowly stirring constantly. When the rice absorbs the broth, you pour another spoon of broth. Continue to stir the rice.
  5. Continue the process until the rice is soft on the outside but al dente inside (will need about 20 minutes)
  6. Remove the risotto from the heat, add the remaining Horio organic soft margarine with olive oil.
  7. Stir and serve (you can optionally sprinkle with Horio Shredded Cheese mix with graviera)