Risotto

Ingredients for 4 servings:

• 600 g seasonal vegetables (peppers, pumpkin, or mushrooms), cut into large cubes
• 1 onion(s) or shallot, diced
• 2 tbsp olive oil
• 300 g rice (risotto rice)
• 50 ml white wine
• 1 liter vegetable broth
• 1 bunch spring onion(s), sliced ​​into rings
• 3 tbsp crème fraîche
• 50 g Parmesan, grated
• 1 garlic clove(s), finely chopped
• salt and pepper
• 2 tsp lemon juice
• ½ bunch parsley, finely chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Marble’s basic recipe

Heat olive oil in a pan and sauté the diced onion and garlic. Add the vegetables and sauté. Briefly fry the rice. Pour in the stock and wine and let it reduce. This may take a little longer depending on the type of rice. Season with salt and pepper. Sauté the chanterelles separately with diced onion in butter and stir in at the end. 5 minutes before the end of the cooking time, stir in the spring onions. Fold in the crème fraîche and Parmesan cheese. Season with lemon juice. Sprinkle with parsley and serve.