Vegeterian Risotto

Vegeterian Risotto

Based on 1 ratings
Alex' Samnas

Alex' Samnas

Community member

Difficulty

Easy 👌
30
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings2
1
carrots
1
celery roots
½
potato
½
onion
½
paprika
1 cloves
garlic
135 g
risotto rice
¾ l
vegetable broth
50 ml
white wine
30 g
Parmesan cheese
olive oil
pepper
salt
  • Step 1/4

    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.
    • 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

    Serve into plates and top with grated parmesan.
    • 30 g Parmesan cheese

    Serve into plates and top with grated parmesan.

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