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Vegetable risotto with root vegetables

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Ingredients for 4 servings:

  • 60 ml olive oil
  • 60 g onion(s)
  • 2 garlic cloves
  • 240 g rice (round grain)
  • 800 ml vegetable stock
  • 60 ml white wine
  • 50 g cheese (hard cheese) of your choice, grated
  • 100 g carrot(s)
  • 100 g leek
  • 50 g celery
  • 200 g diced tomatoes
  • Salt
  • pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel and finely dice the onions, carrots, leeks, celery, and garlic. Sauté everything in hot olive oil. Add the rice and fry briefly. Deglaze with a little vegetable stock and gradually add the rest. Simmer gently for about 17-18 minutes. At the end of the cooking time, add the white wine, grated cheese, and diced tomatoes and fold in. Season to taste and serve immediately.

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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.

Vegetable risotto with root vegetables

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