Winter Risotto

Name: Winter Risotto
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 1 small onion; 1 (approx. 150 g) small stick of leek; 150 g Carrots; 1-2 TABLESPOONS Oil; 100 g Risotto rice, such as Avorio rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 ml Vegetable broth (instant); 40 g Parmesan cheese; 50 g Whipped cream; 1 Stalk parsley; 7-10 Tbsp Parmesan slicer

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

1 small onion
1 (approx. 150 g) small stick of leek
150 g Carrots
1-2 TABLESPOONS Oil
100 g Risotto rice, such as Avorio rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 ml Vegetable broth (instant)
40 g Parmesan cheese
50 g Whipped cream
1 Stalk parsley
7-10 Tbsp Parmesan slicer

Directions

1
Peel and finely chop the onion. Clean, wash and slice the leek. Clean, peel and slice the carrots. Heat oil in a pot and fry onion.
2
Add leek and carrots and steam briefly. Add rice and sauté. Season with salt and pepper. Deglaze with stock and bring to the boil. Leave to swell over low heat for 15-20 minutes, stirring occasionally.
3
Grate the Parmesan finely and stir it into the risotto with the cream shortly before the end of the cooking time. Season again and arrange on a plate. Wash parsley, dab dry and pluck leaves from the stalk.
4
Cut into fine strips and sprinkle over the risotto. Serve sprinkled with parmesan slices as desired.