Risotto with stir-fry vegetables

Name: risotto with stir-fry vegetables
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 50 g unsalted butter or margarine; 800 g Italian stir fry vegetable mushrooms; 300 g risotto rice; 1,25 liter hot mushroom broth of 2 tablets; 40 g Parmigiano Reggiano; 15 g fresh basil

Risotto of mushroom broth with Italian stir-fried vegetables with mushrooms, basil and Parmigiano Reggiano.

Ingredients

Directions

Heat the butter in a large pan with a thick bottom on high heat. Add the vegetables and cook over medium heat for 5 minutes.
Add the risotto rice and cook for 3 minutes while stirring until the grains are glassy.
Add a dash of hot stock and stir until it is absorbed. Repeat until the rice is tender. This takes about 25 minutes.
Remove the pan from the heat and add the cheese and the rest of the butter. Leave with the lid on the pan for 3 minutes.
Meanwhile, cut the leaves of the basil into strips. Stir the basil through the risotto and season with salt and pepper.