Throw Everything into One Pot

Fresh natural food for busy people

by Gregory Kozlovsky


6 portions

3/4 cup risotto

2 tsp cumin seeds
2 laurel leaves
1/2 tsp ground black pepper

1 onion
2 garlic cloves
1 1/2 cup celery
1 1/2 tbsp olive oil

1 cup potatoes
1 cup white or red cabbage
2/3 cups beetroots

2 cups tomatoes
or 300 gr tomato sauce

1/2 cup dill or parsley

Wash the risotto and leave soak overnight. Cook on low heat for 1 hour 20 min.

Finely chop onion and garlic. Saute onion, garlic, and celery on the olive oil.

Add into the pot with risotto cumin, onion, garlic, laurel leaves, celery, potatoes, and vegetables. Cook another 30 min.

Add tomatoes or tomato sauce and black pepper. Cook 10 min more.

Before serving garnish with chopped dill or parsley. Good to top with yogurt.


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