Vegetable risotto

Ingredients for 3 servings:

• 200 g risotto rice e.g. B. Arborio
• 1 carrot(s)
• 2 stalk(s) Celery
• 1 small bell pepper(s)
• ½ onion(s)
• 1 garlic clove(s)
• some herbal oil
• 50 ml white wine
• 800 ml broth
• 1 dash of cream
• 1 tsp Fleur de Sel (Flor de Sal Mediterráneo)
• Pepper from the mill
• 4 tbsp Parmesan, freshly grated
• 2 tbsp butter, cold
• some basil, finely chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Wash the vegetables, peel where necessary, and finely dice them. Heat the oil in a large saucepan. Sauté the diced onion and garlic. Add the diced vegetables and sauté briefly. Stir in the risotto rice and deglaze with the wine. Gradually add the stock and reduce over medium heat, stirring constantly. Finally, turn off the heat. Stir in the cream, butter, and Parmesan cheese and season to taste. Serve the risotto sprinkled with basil.