Ingredients (serving 4 people)
- 300-400 gr Risotto rice
- 2 onions
- 2-3 cloves or garlic
- 100-150 ml white wine (although red works perfectly fine too but for this recipe I like white better)
- Stock cubes for approximately 1,5-1,7L of stock
- 1-2 zucchini
- 300-400 gr mushrooms
- 2-3 tablesooons crème fraiche/butter
- 100-150 gr cheese (parmesan or regular grated gouda)
- Some olive oil/butter
- Basil, parsley, salt and pepper
- If vegan you can just leave out the dairy, however feel free to add some extra salt
Instructions
- Cut the vegetables and boil some water for the stock
- Preheat some oil/butter in a pan on low-medium heat, and fry the onion and garlic. Make sure that they don’t brown, but become soft and slightly transparent.
- Add the rice and fry for 2 minutes, until the grain gets slightly transparent too.
- Add the wine and stir until evaporated/absorbed
- Add the stock cubes to the risotto, and add water until the rice is just covered in water. Make sure it does not boil and keep stirring to prevent it from boiling.
- As soon as the liquid has been absorbed, add some more water until just covering the rice. Stir until absorbed and repeat until the rice is cooked through.
- In the meantime, heat a pan on medium high heat and fry the veggies in some oil. Add salt, pepper, basil and parsley to the veggies. Cook for 5-10 minutes until they are done.
- As soon as the risotto is done (taste the rice to try) add the veggies.
- Turn of the heat, and add the crème fraiche and cheese. Let the risotto sit for a few minutes to melt the cheese.
- Bon appétit!
