John Myers
Ingredients for 2 servings:
- 150 g risotto rice
- 500 ml water
- 2 tsp vegetable broth (powder)
- 50 g peas
- 1 sprig(s) herbs (curry leaves)
- 1 small bunch of chives
- 3 tbsp olive oil
- 1 garlic clove(s)
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
simple and vegetarian
Chop the garlic, chives, and curry plant. Make a vegetable stock from the specified amount of water and the stock powder. Heat the olive oil in a saucepan and lightly fry the garlic. Add the risotto rice and fry, stirring constantly, until translucent. Add enough stock to cover the risotto rice. Simmer the rice over medium heat until the stock is almost completely absorbed. Continue adding more stock until the risotto is soft and creamy. Halfway through the cooking time, add the chives and curry plant. At the end, add the peas, and the risotto is ready!
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