Risotto Primavera

Ingredients for 6 servings:

• 400 g risotto rice
• 750 ml broth
• 1 zucchini
• 1 eggplant(s)
• 100 g peas
• 5 stalk(s) asparagus
• 50 g mushrooms
• 2 onions
• 1 bell pepper(s), yellow
• 1 bell pepper(s), red
• 100 g butter
• 80 g Parmesan, grated
• Salt
• Parsley
• olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

A tasty, light risotto with lots of vegetables.

First, prepare the vegetables. Cut the zucchini and eggplant into small, approximately 1 cm cubes and sauté them in a pan over high heat for about 3 minutes, then add a little salt. Cook the peas with some chopped onion for an additional 10 minutes. Next, prepare a peperonata made from chopped onion and diced bell peppers. Sauté the mushrooms with chopped onion. Now peel the asparagus and begin the risotto. Add a little oil and butter to a well-heated pan and briefly toast the rice and asparagus. Then add 3/4 liter of hot broth. Once the rice is boiling, add the remaining prepared vegetables. Simmer the mixture over low heat until the rice is al dente and the broth has absorbed the broth. Remove the pan from the heat, taste, and carefully stir in the grated Parmesan cheese. Then add the butter and continue stirring until the risotto becomes slightly creamy.