Vegetable risotto

Name: vegetable risotto
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 onion; 3 stem celery; 1 clove garlic; 1 winter carrot; 300 gram risotto rice; 100 milliliters dry white wine; 700 milliliters vegetable stock of tablet; 200 gram green asparagus; 100 gram frozen pea; 1 tablespoon butter; 50 gram Parmesan cheese

Ingredients

2 tablespoon olive oil
1 onion
3 stem celery
1 clove garlic
1 winter carrot
300 gram risotto rice

100 milliliters dry white wine
700 milliliters vegetable stock of tablet
200 gram green asparagus
100 gram frozen pea
1 tablespoon butter
50 gram Parmesan cheese

Directions

Heat the oil in a thick-bottomed pan and fry the onion and celery over low heat for about 5 minutes.
Add the garlic and carrot and stir fry for another minute. Stir in the rice and let lightly stir until all the grains shine. Extinguish with the wine and let it boil at high speed.
Then pour the hot stock little by little and keep stirring until the rice has absorbed the moisture. Add enough broth and let it be absorbed by the rice again.
Add the asparagus peas and peas after 10 minutes. After about 20 minutes, all the broth is taken up and the rice and vegetables are done.
Turn off the heat source and stir in the butter and Parmesan cheese.