Vegetarian risotto

Chop the garlic and onion, sauté with the two tablespoons of oil in a saucepan.

Add the half green bell pepper, half red bell pepper, chopped and sauté.

Add the sliced carrot and the small diced zucchini. Cook all together for a few minutes

Add the rice, the vegetable broth, the teaspoon of paprika and saffron.

Cook everything for about 15 minutes. Correct salt if necessary. Let stand for about 5 minutes in a bowl, and serve.