Easy peasy rissotto

Easy peasy rissotto

Based on 0 ratings
Max

Max

Community member

"A recipe i invented coming home from school, hope you like it!"

Difficulty

Easy 👌

Preparation

40 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
300 g
risotto rice
2
carrot
60 g
frozen peas
1
onion
2 l
vegetable broth concentrate
100 ml
white wine
100 g
Parmesan cheese
30 g
butter
olive oil (for frying)
2
Bratwurst
1 tsp
salt
½ tsp
pepper

Utensils

frying pan, knife, spatula, pot, ladle, plate

  • Step 1/6

    • 2 carrot
    • 1 onion
    • olive oil (for frying)
    • frying pan
    • knife
    • spatula

    First, wash and peel the onion and the carrot, then cut in brounise the carrot and the onion. Sauté them in a pan with some olive oil

  • Step 2/6

    • 2 Bratwurst

    Cut the bratswurt and ad it to the pan.

  • Step 3/6

    • 300 g risotto rice
    • 2 l vegetable broth concentrate
    • 100 ml white wine
    • pot

    Add in the rice and let it toast for a bit. Meanwhile boil the vegetable broth in a pot. When the rice has been toasted a bit pour in the wine and deglace the bottom.

  • Step 4/6

    • ladle

    Then pour 2 ladles of broth into the pan, when your rissotto is running out of broth then add 2 more ladles. Repeat until you have 1-2 ladles of broth remaining.

  • Step 5/6

    • 100 g Parmesan cheese
    • 30 g butter
    • 1 tsp salt
    • ½ tsp pepper
    • 60 g frozen peas

    Add the last ladle(s) of broth into the pan, add the peas. When it’s reduced halfway add the butter and the parmesan cheese and mix well. Taste and finally add salt and pepper.

  • Step 6/6

    • plate

    Serve and enjoy!

  • Enjoy your meal!

    Easy peasy rissotto

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