Vegetable risotto with parmesan

Name: Vegetable risotto with parmesan
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 shallot or small onion; 75 g Butter; 300 g Risotto Rice; 1 l Chicken broth (instant); 250 g green asparagus; 1 (300 g) Courgette; 2-3 (200 g) Carrots; 200 g Mushrooms; 7-10 Tbsp salt, white pepper; 60 g Parmesan cheese; 4 Stem(s) Parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 shallot or small onion
75 g Butter
300 g Risotto Rice
1 l Chicken broth (instant)
250 g green asparagus
1 (300 g) Courgette
2-3 (200 g) Carrots
200 g Mushrooms
7-10 Tbsp salt, white pepper
60 g Parmesan cheese
4 Stem(s) Parsley

Directions

1
Peel and chop the shallot. Heat 50 g butter. Sauté shallot and rice until transparent. Stir in stock bit by bit and bring to the boil. Let simmer for about 30 minutes.
2
Wash the asparagus, cut off the woody ends. Clean or peel and wash zucchini, carrots and mushrooms. Cut everything into small pieces
3
Heat 25 g butter. Steam asparagus, zucchini, carrots and mushrooms for about 5 minutes, season to taste
4
Grate the cheese roughly. Wash and chop the parsley. Stir the vegetables, parsley and cheese, except for 1 tablespoon, into the risotto. Leave to stand for 3-4 minutes, season to taste. Sprinkle with rest of cheese
5
Drink: cool white wine