Risotto with sprouts

Name: risotto with sprouts
Cook time: 25 min
Total time: 25 min
Yield: 1
Cuisine: Italian
Ingredients: 1 onions shredded; 1 toe garlic finely chopped; 2 el olive oil; 125 g mushrooms very finely cut; 75 g risotto rice; 50 ml dry vermouth liquor; 250 ml vegetable stock from tablet; 75 g sprouts bag 1 kg, frozen; 1 Sun dried tomato in strips; 15 g black olives finely chopped

A tasty Italian recipe. The vegetarian main course contains the following ingredients: onions (chopped), garlic (finely chopped), olive oil, mushrooms (very finely chopped), risotto rice, dry vermouth (liquorice), vegetable stock (from tablet), Brussels sprouts (bag 1 kg, frozen), sundried tomato (in strips) and black olives (chopped).

Ingredients

Directions

Fry half of the onion and 1/2 of garlic in a thick-bottomed pan in 1 tbsp oil. Stir in the mushrooms and then the risotto rice. Pour in the vermouth and then pour for the stock. Add the next shoot only when the previous one has been recorded.
Meanwhile, cook the sprouts in 3 min. Until al dente and pour them off. Heat 1 tbsp oil in a stir-fry stir-fry the sprouts with the rest of the onion and the garlic, the dried tomato and the olives. Serve the sprouts with the risotto. Tasty with grated parmesan cheese.