Risotto with summer vegetables

Name: risotto with summer vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 2 bunch onion; 2 carrot; 2 stem celery; zucchini; 1 meat tomato; 15 g fresh basil; 750 ml vegetable stock; 3 el unsalted butter or margarine; 500 g risotto rice pack of 400 g; 100 ml dry white vermouth or wine; 75 g frozen garden peas; 50 g Pecorino Romano cheese control department

An Italian vegetarian risotto with carrots, celery, zucchini and pecorino.

Ingredients

Directions

Cut the spring onions into rings. Cut the carrots into slanted slices. Cut the celery into slices and the zucchini into cubes.
Cut the beef tomatoes into pieces and tear the basil coarsely. Bring the vegetable stock gently to the boil.
Fry the spring onions, carrots and celery for 2 minutes in the butter in a frying pan or pan with a thick bottom.
Add the rice and fry until all the grains shine and have become glazed.
Extinguish the rice with vermouth or white wine, stir and let the moisture evaporate on medium heat.
Add the hot stock in portions (only give fresh shoot in the pan as the previous one has been absorbed by the rice).
Let the rice cook in 20-25 minutes with regular stirring.
Spoon the zucchini, garden peas and tomato into the last 10 min. And let it cook gently.
Grate the cheese. Remove the pan from the heat and scoop the grated cheese, half of the basil and the rest of the butter through the rice.
Season the risotto with pepper and salt and let stand for another 2 minutes.
Divide the risotto over preheated plates and garnish with the rest of the basil.