Risotto Primavera

Ingredients for 2 servings:

• 1 small carrot(s)
• 1 stalk(s) leek
• 1 onion(s)
• 1 garlic clove(s)
• ½ m.-sized zucchini
• 85 g peas, frozen
• 15 g butter
• 1 tbsp olive oil
• 225 g risotto rice
• 1 liter vegetable broth, hot
• some pepper, black
• 60 g Parmesan, freshly grated, plus more for sprinkling

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Peel the onion and slice both the onion and leek into rings. Crush the garlic. Dice the zucchini, peel the carrot and dice equally. Melt the butter in a large saucepan and then add the oil. Sauté the onion for 4-5 minutes until translucent. Add the leek, carrot, and garlic and sauté for 2-3 minutes, until the leek is soft. Stir in the risotto rice and sauté for 1 minute. Then add a ladle of stock to the pan and cook over medium-low heat, stirring constantly, until the liquid has evaporated. Add the remaining stock a ladle at a time, waiting until each portion has evaporated before adding the next. Stir the risotto frequently (do not set the heat too high, as you don’t want the rice to stick to the bottom of the pan). After about 18 minutes, the rice will be almost cooked. Finally, add the zucchini and peas to the pot and add a little more stock if needed. Cook the risotto for another 4 minutes, until the vegetables are tender. Then remove the pot from the heat and stir in the Parmesan cheese. Season with pepper and serve. Garnish with Parmesan cheese, if desired. 763 kcal per serving.