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green vegetable risotto


Ingredients

olive oil 4 tablespoon
butter (unsalted) 25 gram
shallots 2
broccoli 200 gram
sugar snaps 150 gram
courgette 150 gram
risotto rice (arborio) 300 gram
vegetable stock 900 ml
artichoke hearts 6
Italian herbs 2 tablespoon
parmesan cheese 100 gram (grated)

Preparation

  1. Peel the shallots and chop them. Clean and cut the broccoli, courgette, and sugar snaps into bite-sized chunks.
  2. Heat the olive oil and the butter and fry the chopped shallots for 2 minutes. Add the broccoli, sugar snaps, and courgette and fry for 3 minutes. Add the rice and fry for 1 minute until it is glassy.
  3. Add 250ml of vegetable stock and stir until the rice has soaked up the liquid. Keep adding vegetable stock until the rice is sated.
  4. Cut the artichoke hearts into 4 parts each and mix them into the rice, then add 1 tablespoon of mixed Italian herbs. Increase the heat to heat up the risotto well.
    5. Serving suggestionServe the risotto sprinkled with the remaining Italian herbs, and the freshly grated parmesano cheese.
    Tip!Vary the vegetables, adding mushrooms or asparagus.
    5. Rating: 2.00/5 (8 votes)
    • Rating 2.00/5
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