Vegetable risotto with parmesan

Name: Vegetable risotto with parmesan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 2 TABLESPOONS Olive oil; 350 g Risotto Rice; 1 l Vegetable broth (instant); 150 g frozen peas; 250 g Mushrooms; 150 g yellow cherry tomatoes; 100 g Parmesan cheese; 25 g Butter; 1/2 bunch Thyme; 7-10 Tbsp coarse black pepper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
2 TABLESPOONS Olive oil
350 g Risotto Rice
1 l Vegetable broth (instant)
150 g frozen peas
250 g Mushrooms
150 g yellow cherry tomatoes
100 g Parmesan cheese
25 g Butter
1/2 bunch Thyme
7-10 Tbsp coarse black pepper

Directions

1
Peel onion and garlic. Chop the onion finely. Chop the garlic. Heat 1 tablespoon of oil in a wide saucepan. Fry onion, garlic and rice in it until transparent. Gradually deglaze with stock and simmer for about 20 minutes, stirring regularly.
2
In the meantime thaw the peas. Clean, clean and halve the mushrooms. Wash and halve the tomatoes. Heat 1 tablespoon of oil in a pan. Fry the mushrooms until golden brown all around. Peel 20 g parmesan in slices, grate the rest of the parmesan.
3
Stir butter and grated parmesan into the risotto. Add mushrooms, peas and cherry tomatoes and fold in. Wash the thyme and shake dry. Pluck the leaves, except for a few for garnishing, from the stems and sprinkle them on the risotto.
4
Season to taste with coarse pepper and arrange on plates garnished with remaining thyme and parmesan slices.