John Myers
Ingredients for 4 servings:
- 1 bell pepper(s), red, diced
- 1 bell pepper(s), yellow, diced
- 125 g zucchini, roughly diced
- 1 bunch of spring onions, cut into rings
- 150 g mushrooms, sliced
- 150 g peas
- 150 g artichoke hearts, quartered
- 1 clove(s) garlic, crushed
- 2 tbsp butter
- 300 g rice (risotto rice)
- 1 red chili pepper(s), finely chopped
- 1 bag of saffron
- 2 bay leaves
- 100 ml wine, white, dry
- ¾ liter vegetable broth
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Sauté the garlic and rice in butter until translucent. Season with salt, saffron, chili, and bay leaves. Deglaze with white wine and 3/8 l stock. Cover and simmer over low heat for 25 minutes. Gradually add the remaining stock. After 15 minutes, add the bell peppers, zucchini, spring onions, mushrooms, and thyme. Cook the peas and artichokes for the last 5 minutes.
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