Vegeterian Risotto

Step 1/4

• 1 carrots
• 1 celery roots
• ½ potato
• ½ onion
• ½ paprika
• 1 cloves garlic
• olive oil
• pepper
• salt

Chop onion, garlic, celery roots, carrots, potato and paprika. Heat some olive oil over low medium heat. Sauté onion until translucent. Add potatoes, celery roots, carrots and paprika and season with salt and pepper and continue cooking over low medium heat for about 15 minutes or until lightly browned. Stir occasionally to prevent sticking. Add the garlic and sauté for 2 more minutes.

Step 2/4

• 135 g risotto rice
• 50 ml white wine

Stir in the rice and cook for a minute, stirring constantly. Pour in the white wine and bring to a simmer. Cook for 1 minute, stirring.

Step 3/4

• ¾ l vegetable broth

Add the stock little by little. Allow each amount to be absorbed by the rice before adding the next. Season to taste with salt and pepper. Bring to a gentle simmer and cook uncovered under low medium heat for 25-30 minutes, or until the rice is tender and very creamy and also the vegetables are soft. Stir regularly as the liquid reduces and the rice swells; stirring constantly for the final 5 minutes.

Step 4/4

• 30 g Parmesan cheese

Serve into plates and top with grated parmesan.

Enjoy your meal!