Peasant Risotto

Preparation:

Preparation: Wash and clean the vegetables. Peel the potatoes and cut them into small pieces, then cut the cabbage into strips. Prepare the broth. Chop the onion and brown it in a saucepan with a little oil. When the onion is ready, add the peeled tomatoes and mash them with a fork. After a few minutes add the vegetables to the sautéed vegetables, add a pinch of salt and dilute with the broth. Leave to cook for about a quarter of an hour, then add the rice and, stirring with a wooden spoon, gradually add the rest of the broth until it is completely cooked.