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Ebly – Risotto

updated

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Ingredients for 4 servings:

  • 1 onion(s)
  • 400 g Ebly
  • 20 g butter
  • 150 g cheese, spicy, grated
  • 1 zucchini
  • 1 liter vegetable broth
  • ⅛ liter white wine
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegetarian soft wheat risotto

Prepare 1 liter of vegetable stock. Dice the onion. Add olive oil to a saucepan and fry the onions until translucent. Deglaze with the white wine. Add the soft wheat flour and fry, stirring constantly. Add a ladle of vegetable stock and reduce while stirring. Repeat this process several times. After about 20 minutes, add the diced zucchini and simmer. Repeat this process until the vegetable stock is used up. Finally, stir in the butter and grated cheese and season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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