John Myers
Ingredients for 4 servings:
- 500 g risotto rice
- 1 cup of cream, approx. 200 g
- 1 zucchini
- 1 fennel bulb(s)
- 1 ½ carrot(s)
- 150 g Parmesan
- some herbs of Provence
- e.g. vegetable broth
- some tomato paste
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
Clean and slice the zucchini and carrot. Wash the fennel and cut into small cubes. Sauté the vegetables in a large pan in a little olive oil and season with the spices. After a few minutes, add some tomato paste and fry until lightly browned. After about 5 minutes, add about 300 ml of vegetable stock, then stir in the risotto rice. Stirring constantly with a wooden spoon, turn the rice until the stock is absorbed. Repeat this process with more stock until the rice is well swollen and cooked slightly soft, which should take about 20 minutes. Then add the cream, stir, and sprinkle with the Parmesan cheese. Cook for another 2 minutes. Season to taste with herbs and pepper.
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