Vegetable risotto

Name: Vegetable risotto
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 75 g streaky smoked bacon; 4 Shallots; 1 Garlic clove; 1 TABLESPOON Olive oil; 200 g Risotto rice (e.g. Avori rice); 600 ml Vegetable broth (instant); 75 g red lentils; 1 package (300 g) frozen broad beans; 100 g frozen peas; 100 g Rocket; 7-10 Tbsp Parmesan curls

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

75 g streaky smoked bacon
4 Shallots
1 Garlic clove
1 TABLESPOON Olive oil
200 g Risotto rice (e.g. Avori rice)
600 ml Vegetable broth (instant)
75 g red lentils
1 package (300 g) frozen broad beans
100 g frozen peas
100 g Rocket
7-10 Tbsp Parmesan curls

Directions

1
Cut the bacon into cubes. Peel and finely dice shallots and garlic. Heat oil in a pot. Leave out the bacon. Add shallots, garlic and rice and fry. Add stock and let it swell for 10 minutes at low heat.
2
Add lentils, undefrosted beans and peas and cook for another 10 minutes. Season rice with salt and pepper. Clean, wash and chop the rocket. Fold into the risotto just before serving.
3
Sprinkle with parmesan curls.