Risotto Primavera (with carrots, mushrooms, zucchini and peas)

Name: Risotto Primavera (with carrots, mushrooms, zucchini and peas)
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 big onion; 1 Garlic clove; 1 small zucchini; 3 Carrots; 100 g small mushrooms; 2 TABLESPOONS Olive oil; 200 g Risotto rice; 250 ml dry white wine; 600 ml Vegetable broth; 80 g Parmesan cheese; 100 g frozen peas; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TABLESPOON Butter

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 big onion
1 Garlic clove
1 small zucchini
3 Carrots
100 g small mushrooms
2 TABLESPOONS Olive oil
200 g Risotto rice
250 ml dry white wine
600 ml Vegetable broth
80 g Parmesan cheese
100 g frozen peas
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TABLESPOON Butter

Directions

1
Peel and finely dice the onion and garlic. Wash and clean the zucchini. Peel and wash the carrots. Cut both into small cubes. Clean and halve the mushrooms. Heat oil in a wide pot, fry carrots, zucchini and mushrooms, add onion and garlic, fry over low heat until transparent.
2
Add rice, fry briefly with glassy. Gradually add wine and stock, stirring from time to time. Add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 25-30 minutes.
3
Finely grate the parmesan. Add the peas to the risotto 6-8 minutes before the end of the cooking time. Season to taste with salt and pepper, stir in parmesan and butter. Arrange in bowls.