Spicy cheese risotto and vegetable schnitzels

Peel and chop onions. Roast 3 minutes in the frying pan in the butter. Prepare the risk list and prepare it according to the instructions for use with herb broth.

Cut carrots into slices. Heat butter in frying pan and carrot for 8 minutes. In the meantime, stir the rest of butter in other frying pans and vegetable cutlets in 4-6 min. Brown bowls, turning occasionally.

Parsley finely chop. Parsley, carrot and half of cheese by creating risotto rice. Sprinkle the rest of cheese over it and serve with vegetable schnitzels.