Vegetarian risotto with creamy vegetables

Name: vegetarian risotto with creamy vegetables
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 4 el traditional olive oil; 300 g risotto rice; 1 liter vegetable stock of tablet; 250 g broken green beans; 1 toe garlic; 400 g mushroom stir fry mix; 175 g Gourmet grilled pieces; 75 ml cooking cream light; 75 g grated young mature cheese

Vegetarian risotto with green beans, mushroom stir-fry mix and cheese.

Ingredients

Directions

Heat the oil in a thick-bottomed pan. Add the rice and fry on high heat until the grains shine.
Turn down the heat and add a dash of broth. Let the risotto list record this with stirring.
Continue adding bouillon every few minutes until the rice is al dente. This takes about 20 min. Cook the green beans in 5 min.
Slice the garlic. Heat the oil in a frying pan, fry the garlic for 1 min., Add the mushroom stir-fry mix and stir fry 3 min.
Spoon the grilled pieces and stir fry for another 3 minutes. Drain the green beans and scoop them through the vegetable mixture.
Scoop the cream, cheese and stir-fry mixture through the risotto. Season with salt and pepper.
Serve the risotto in deep plates, serve the cheese.