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Vegetable Risotto

Vegetarian Rice Risotto Public
Course: Side dish
Preparation time: 10 minutes
Cooking time: 30 minutes
Energy: 354 kcal / serving

Instructions

  • 1.   Slice the mushrooms. Heat the broth.
    Chop the onions.
  • 2.   Melt them in 40 g of butter. Add the mushrooms and, when they are well cooked, add the rice. Stir so that all the rice grains touch the bottom of the pan and are coated with fat. The grains become slightly translucent.
  • 3.   Deglaze with the wine and let it reduce until there is almost no liquid left.
  • 4.   Then add the broth ladle by ladle, stirring constantly, and wait for the broth to be absorbed by the rice before adding more.
    After 10 minutes, add the peas and continue with the previous steps.
  • 5.   At the end of cooking, about 17 minutes in total, add the remaining butter and parmesan off the heat. Cover for 2 minutes, then mix.
  • 6.   Serve immediately.

Ingredients for servings

  • 200 g of risotto rice
  • 50 cl of vegetable broth
  • 100 g of mushroom
  • 150 g of green pea (frozen)
  • 50 g of butter
  • 15 cl of dry white wine
  • 2 onions
  • 2 parmesans
  • 1 pinch of salt
  • 1 pinch of pepper

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    354 kcal
    18 %
  • Fat
    11,44 g
    16 %
  • of which saturated
    7,26 g
    36 %
  • Carbohydrates
    47,52 g
    18 %
  • of which sugar
    5,2 g
    6 %
  • Protein
    7,68 g
    15 %
  • Fibers
    4,14 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.