PAELLA - vegetaria
DIFFICULTY
RATING
COOK TIME
24 mins
24 mins
TOTAL TIME
24 mins
24 mins
Ingredients
Servings:
3
- 100 g fresh mushrooms
- 100 g asparagus tips or pumpkin cubes
- 1 Celery stalk
- 100 g red pepper
- 100 g Carrots
- 300 ml Vegetable broth
- 1 (each 0.01 g) Capsule ground saffron
- 1 Onion
- 100 g Risotto or medium grain rice
- 10 g Butter and olive oil
- 10 g grated parmesan
- 1/2 bunch Parsley
Directions
- 1
Clean the mushrooms, peppers and carrots. Cut mushrooms into quarters, carrots, celery into 1 cm slices and peppers into small cubes. Fry everything together in heated butterfat or olive oil for about 4-5 minutes.
- 2
Stir the saffron in the stock.
- 3
Finely dice the onion and sauté briefly with the rice in the butter. Gradually add the still hot vegetable stock and cook the rice, stirring frequently, until all the liquid has been absorbed (approx. 20 minutes).
- 4
Add the vegetables to the rice and parmesan and go. Sprinkle with parsley. During the asparagus season also add this.
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