Rice and Vegetables

Ingredients for 1 child:
40 g of brown rice
20 g peppers
15 g zucchini
12 g eggplant
11 g onion
0.6 g of garlic
15 g fresh tomatoes
1 g butter
0.25 g Parmesan
oil, salt
fresh parsley leaf (optional)

Fry the diced vegetables: pepper, zucchini, eggplant, onion and garlic. Add rice and water, boil and mix rice to soften. Season with salt and add the diced tomatoes and butter, then stir gently. Sprinkle the risotto with finely chopped parsley and grated Parmesan. Serve warm.