Green risotto

Name: Green risotto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 2 TABLESPOONS Oil; 250 g Avorio or risotto rice; 7-10 Tbsp Salt; 100 ml White wine; 400 ml Vegetable and yeast broth (glass; health food store); 100 g green beans; 150 g Cutting beans; several sheets Rocket salad; 1/2 425 ml can of artichoke hearts (drained: 240 g); 1/2 bunch flat leaf parsley; 7-10 Tbsp grated rind of 1 untreated lemon; 50 g grated parmesan cheese; 7-10 Tbsp Parmesan slicer and grated lemon

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
2 TABLESPOONS Oil
250 g Avorio or risotto rice
7-10 Tbsp Salt
100 ml White wine
400 ml Vegetable and yeast broth (glass; health food store)
100 g green beans
150 g Cutting beans
several sheets Rocket salad
1/2 425 ml can of artichoke hearts (drained: 240 g)
1/2 bunch flat leaf parsley
7-10 Tbsp grated rind of 1 untreated lemon
50 g grated parmesan cheese
7-10 Tbsp Parmesan slicer and grated lemon

Directions

1
Peel and finely chop the onion and garlic. Fry in hot oil. Add rice and sauté briefly. Season with salt. Add wine and let it swell in a closed pot at low heat. Then add stock little by little. Let it simmer for 20-25 minutes. In the meantime, clean, wash and chop the beans. Cook together in boiling salted water for 8-10 minutes. Drain and rinse with cold water. Cut lettuce into strips, wash and drain well. Drain and chop the artichokes as well. Wash parsley, dab dry and chop. Mix beans, salad, artichokes, parsley, lemon peel and parmesan with the cooked rice. Season if necessary. Sprinkle the risotto with parmesan shavings and grated lemon if you like
2
Glass: Schott Zwiesel
3
Scarf: Meyer Mayor