John Myers
Ingredients for 4 servings:
- 400 g rice (short grain rice), washed
- 1.2 liters of vegetable broth
- 1 large onion(s)
- 3 garlic cloves
- 500 g vegetables of your choice
- Pepper from the mill
- Parsley or basil, fresh
- 50 g Parmesan, freshly grated
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Super delicious and ready in just 15 minutes!
Dice the onion. Crush the garlic cloves and fry everything briefly in olive oil. Add the vegetable stock, rice, and vegetables of your choice (preferably broccoli, cauliflower, carrots, peas, zucchini). Stir once, then simmer with the lid closed for 10-15 minutes. Stir only once so that the rice can cook on the bottom and thus in the stock. Season the risotto with freshly ground pepper and salt, and stir again. Serve with fresh herbs and shaved Parmesan cheese. It also tastes delicious with white wine (use about 200 ml to deglaze the onions and garlic), fresh mushrooms, or fish.
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