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Vegetable risotto with champignons
4 servings
In olive oil, put out finely chopped onions, add sliced carrots and mushrooms, finely chopped garlic, put out a little and add rice. Fry the rice until transparent, pour in the wine, salt, pepper. Stirring, pour in some vegetable stock, simmer, stir and add some stock when the liquid is absorbed. After 10 minutes, add finely chopped spring onions and peas, simmer for another 10 minutes. Sprinkle the parsley greens over the risotto before serving.
In olive oil, put out finely chopped onions, add sliced carrots and mushrooms, finely chopped garlic, put out a little and add rice. Fry the rice until transparent, pour in the wine, salt, pepper. Stirring, pour in some vegetable stock, simmer, stir and add some stock when the liquid is absorbed. After 10 minutes, add finely chopped spring onions and peas, simmer for another 10 minutes. Sprinkle the parsley greens over the risotto before serving.
onions - 1 pc., garlic - 1 wedge, olive oil - 5 tbsp. spoons, carrots - 2 pcs., fresh champignons - 150 g, rice - 300 g, apple wine - 250 ml, salt to taste, pepper to taste, vegetable broth - 750 ml, green onions to taste, green peas - 250 g, parsley greens to taste
