Risotto from Semolina with Vegetables

Ingredients

• 1 onion
• 1 tbsp butter
• 100 g groats
• 350 ml vegetable broth
• 1 small zucchini
• 1 Carrot
• 80 g green peas (frozen)
• 2 tbsp plant oil
• Salt
• Pepper (freshly ground)
• 4 tbsp freshly grated Parmesan

Instructions

1. 1.

   Peel the onion, finely chop it and sauté in a pot with melted butter. Add the groats, stir briefly, then pour in some broth. Stir until fully absorbed and repeat this process until the broth is exhausted and the groats are cooked (about 35 minutes).

2. 2.

   Meanwhile wash, trim, halve lengthwise, seed, and cut the zucchini into 5 cm long thin strips. Peel the carrot and cut it into thin strips as well. Thaw the peas. Heat oil in a pan and sauté the vegetable strips for 3-4 minutes. Add the peas and sauté together. Season with salt and pepper, then mix half of the Parmesan into the finished risotto. Taste, pour into glasses, and serve sprinkled with the remaining Parmesan.