Risotto with vegetables


Sophisticated recipe of rice with common vegetables.

Category : Vegetable

Cooking: 25 minutesPT25M



Ingredients

  • Rice: 45g
  • Broth: 50g
  • Carrots: 40g
  • Fungus: 15g
  • Zucchini: 20g
  • Onion: 10g
  • Gruyere: 10g
  • Sour cream: 10g
  • Butter: 10g
  • Olive oil: 5g
  • White wine: 2g
  • Parsley: 2g
  • Salt: g

Ustensiles

    Frying pan.

Preparation

    Onion


    Cut carrot, mushroom, onion.
    Fry onion in butter and oil.

    Rice


    Boil water 4 times the volume of the rice and add the rice.
    Cook for 5 minutes while still boiling.
    Empty the water.
    Add the rice to the garnish and brown for 2 minutes.
    Add white wine and reduce.
    Add broth and cover.
    Bake 20 minutes.

    Cheese


    Add remaining broth.
    Stir in butter, cheese, sour cream.

    Vegetables


    Chop and fry.
    Arrange on rice.
    Sprinkle with parsley.

Serve


    Warm.

Nutritional AssessmentIG: 75
Calories: 177 - 9% of daily needs (approximation).