John Myers
Ingredients for 4 servings:
- ½ onion(s)
- 1 garlic clove(s)
- 200 g carrot(s)
- 200 g tomatoes
- 100 g risotto rice
- 200 ml vegetable stock
- 1 pinch of nutmeg
- 1 bay leaf
- Thyme
- basil
- oil
- salt and pepper
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes
simple, vegetarian, vegan
Dice all the vegetables into small pieces. Pour hot water over the tomatoes first and peel them. Sauté the onions and garlic in hot oil until translucent. Mix in the carrots, nutmeg, salt, pepper, and bay leaf and fry briefly. Add the risotto rice and sauté briefly. Pour in the vegetable stock. Simmer everything on low heat for about 15-20 minutes, until the rice is almost done. Stir frequently and add more vegetable stock or water if needed. Add the tomatoes, thyme, and basil and simmer for another 5 minutes, until the rice is soupy. For a non-vegan version, you can also stir in Parmesan cheese at the end.
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