Riso alla Napoletana

Riso alla Napoletana is a vibrant and comforting vegan rice dish, rich in flavors from fresh vegetables, herbs, and a touch of tomato. This dish embodies the essence of Naples, making it a satisfying and wholesome meal for any occasion.

Ingredients

• Arborio rice - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 medium, finely chopped
• Red bell pepper - 1, diced
• Zucchini - 1 small, diced
• Carrot - 1 medium, diced
• Cherry tomatoes - 150 grams, halved
• Vegetable broth - 500 milliliters
• Fresh basil - 10 grams, chopped
• Oregano - 1 teaspoon, dried
• Salt - to taste
• Black pepper - to taste

Steps

1. In a pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until the onion is translucent.
2. Add the diced red bell pepper, zucchini, and carrot to the pot, cooking for about 5 minutes until softened.
3. Stir in the Arborio rice, allowing it to toast for about 2 minutes, stirring frequently.
4. Pour in the vegetable broth and bring to a gentle simmer. Add the halved cherry tomatoes, dried oregano, salt, and black pepper. Stir well.
5. Cover the pot and let it cook for about 15-20 minutes, stirring occasionally, until the rice is creamy and cooked through.
6. Once cooked, remove from heat and fold in the fresh basil. Adjust seasoning if necessary.
7. Serve warm, garnished with extra basil if desired.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from vegetables, promoting digestive health.
• Contains antioxidants from tomatoes and basil, supporting overall health.

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