Mushroom risotto with vegetables

Ingredients for 2 servings:

• ½ liter vegetable broth
• 120 g rice, wild and long grain rice – half and half
• Thyme
• 2 carrots (240g)
• ½ bell pepper(s), yellow
• 120 g asparagus, green
• 1 onion(s)
• 2 garlic cloves
• 160 g mushrooms
• 1 tbsp pumpkin seeds
• 4 tsp olive oil
• 2 tsp crème fraîche
• salt and pepper
• nutmeg
• rosemary

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

low-calorie

Cover and simmer the broth, rice, and spices for 10 minutes. Slice the carrots, and cut the bell peppers and asparagus into approximately 3 cm long pieces. Mix the vegetables and rice and simmer for another 10-15 minutes. Sauté the chopped onion, garlic, sliced ​​mushrooms, and sautéed pumpkin seeds in oil. Add the vegetable rice and crème fraîche and season with salt, pepper, and nutmeg.