![](https://storelatina.com/wp-content/uploads/2024/01/Mignon-Risotto-with-Vegetables-–-Panelaterapia.jpg)
I love risotto, but in general they are made with a lot of butter and a lot of parmesan, so to avoid overdoing it every now and then I make lighter versions, like this one.
In this recipe you can use or replace vegetables according to your taste or what you have in the fridge.
Ingredients (for 2 to 4 servings, depending on how hungry you are):
400g seasoned filet mignon, cut into cubes
1 small onion chopped
1 carrot chopped into cubes
1/2 cup fresh peas (I use frozen)
1 stalk of chopped leek (see –> here how to use)
1.5L vegetable broth (industrialized or homemade)
1 cup risotto rice
Whenever you make risotto, the first step is to leave a mug (or pan) with the broth boiling next to it. If you are going to use industrialized broth, just dissolve 1 tablet and 1/2 in 1.5L of water.
![](https://storelatina.com/wp-content/uploads/2024/01/1705859977_797_Mignon-Risotto-with-Vegetables-–-Panelaterapia.jpg)
Sauté the onion (I use 1 tablespoon of butter and 2 tablespoons of olive oil) and add the meat (the filet mignon was seasoned in advance as I instructed –> here.). Stir until golden. Add the carrot and garlic. Add the rice and mix well. Add 1 ladle of broth and over low heat, stir until the liquid almost dries. Repeat this operation until the rice is completely cooked. Along with the last ladle of broth, add the peas, as they do not need to be overcooked.
Adjust the salt if necessary and sprinkle black pepper if desired. When serving, I like to sprinkle some good parmesan and drizzle with olive oil, but if the idea is to keep the “light meal” line, skip this step.
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