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Risotto with vegetables

updated

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Ingredients for 2 servings:

  • 100 g risotto rice
  • 1 onion(s)
  • ¼ stalk(s) leek
  • 100 g mushrooms
  • 2 carrots
  • 3 tbsp oil
  • 1 tsp broth, granulated
  • salt and pepper
  • 1 pinch of garlic salt
  • 1 pinch(s) of oregano
  • 50 g Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian

Measure the rice and have double the volume of water ready. Peel and finely dice the carrots and onion. Wash, trim, and slice the mushrooms and leek. Heat the oil in a pan and sauté the chopped vegetables. Add the rice to the pan and sauté briefly, stirring occasionally. When the rice is translucent, pour in the water, add the granulated stock, and season. Reduce heat to low until the liquid has completely evaporated. Season to taste. Sprinkle the Parmesan cheese over the finished dish when serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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