Fine vegetable risotto

Name: Fine vegetable risotto
Yield: 1
Ingredients: 1 Onion; 2 Garlic cloves; 2 small zucchini; 2 Carrots; 200 g Mushrooms; 4 TSP Vegetable broth (instant); 1 TABLESPOON Olive oil; 350 g Risotto rice; 1/4 l dry white wine; 100 g Parmesan; 100 g frozen peas; 2 TABLESPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

1 Onion
2 Garlic cloves
2 small zucchini
2 Carrots
200 g Mushrooms
4 TSP Vegetable broth (instant)
1 TABLESPOON Olive oil
350 g Risotto rice
1/4 l dry white wine
100 g Parmesan
100 g frozen peas
2 TABLESPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
##Peel and finely dice onion and garlic. Clean or wash the vegetables and cut into small cubes. Clean mushrooms, possibly wash and halve. Boil 1 1/2 - 1 3/4 l water with broth.
2
Heat the oil in a pot. Brown the onion, garlic, ##carrots##, zucchini and mushrooms. Add rice and fry briefly. Add wine and simmer until all liquid is absorbed.
3
Add the stock until the rice is covered, and add stock again and again as soon as it is absorbed. Simmer open for 25-30 minutes in total.
4
Grate parmesan. Add frozen peas to the risotto for the last 5 minutes. Stir in parmesan and butter. Season to taste with salt and pepper and serve.