– Vegetarian Risotto eng

Ingrédients

Serves 4:

200g Arborio rice
½ glass white wine
About 1.5 liters of good-quality vegetable broth
4 heaping tablespoons grated Parmesan
10 cl heavy cream
4 small spring onions
Flat-leaf parsley or chives, or a mixture of both
Olive oil
Salt, pepper

Vegetables
in spring:
3 tablespoons of fresh or frozen peas
A small bunch of green asparagus
A handful of fresh spinach sprouts

in summer:
3 bell peppers of different colors
2 zucchini

Étapes de la recette

Cut the vegetables into cubes and cook them separately until al dente in a skillet with a little olive oil, or in a pot of boiling salted water.
Meanwhile, bring the broth to a simmer, then keep it on very low heat to stay warm.

Check the rice by tasting a few grains.

Season the rice lightly with salt and pepper, then add one final ladleful of broth along with the peas and baby spinach. Stir and continue cooking for 3 minutes.

Then add the crème fraîche and Parmesan, stir to combine, followed by the roasted vegetables and the chopped herbs, mixing gently.
Adjust the seasoning with salt and pepper as needed.

Garnish with a few vegetable cubes on top of the dish.