Vegetable risotto

Ingredients for 1 servings:

• ½ onion(s)
• 1 clove(s) garlic
• 25 g margarine
• 100 g risotto rice
• 75 ml dry white wine
• 250 ml vegetable stock
• 1 small carrot(s)
• 75 g mushrooms
• 2 tbsp peas, frozen
• 25 g Parmesan
• 2 sprigs basil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

for singles

Peel the onion and garlic and dice both finely. Heat the margarine in a saucepan, add the diced onion and garlic, and cook with the rice until translucent, stirring constantly. Then gradually add the white wine. Bring everything to a boil and pour in the stock. Wash, peel, and dice the carrot. Wipe the mushrooms clean, trim, and halve if necessary. Then add both to the rice along with the frozen peas. Mix everything well and cook over medium heat for 30-35 minutes, stirring constantly, until the liquid is completely absorbed. Finally, grate the Parmesan cheese and sprinkle over the top. Rinse the basil, shake dry, pick off the leaves, and sprinkle over the risotto. The risotto becomes very decorative if you grate half of the Parmesan and stir it into the rice, while shaving the other half over the dish in coarse shavings.