Juicy vegetable risotto

Ingredients for 2 servings:

• ½ onion(s)
• 1 garlic clove(s)
• 25 g margarine (Rama balance)
• 100 g rice for risotto, e.g. Arborio
• 75 ml dry white wine
• 250 ml broth, strong
• 1 small carrot(s)
• 75 g mushrooms
• 2 tbsp peas, frozen
• 25 g Parmesan cheese
• 2 sprigs basil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a classic of Italian cuisine

Peel the onion and garlic and dice both finely. Heat the margarine in a saucepan, sauté the onion, garlic, and rice until translucent, stirring constantly. Gradually add the white wine, bring everything to a boil, and then add the stock. Wash, peel, and dice the carrot. Wipe the mushrooms clean, trim, and halve them if necessary. Add both to the rice along with the frozen peas. Mix everything well and cook over medium heat for 30 to 35 minutes, stirring constantly, until the liquid is completely absorbed. Finally, grate the Parmesan and sprinkle over the top. Rinse the basil, shake dry, pick off the leaves, and sprinkle over the risotto. Tip: The risotto becomes very decorative if you grate half of the Parmesan and stir it into the rice, and shave the other half in coarse shavings over the dish.