Summer Risotto

Ingredients

• 1 yellow bell pepper
• 1 red bell pepper
• 1 Zucchini
• 2 carrots
• 200 g thick beans (picked)
• Salt
• 3 spring onions
• 3 sprigs parsley
• 2 Garlic cloves
• 1 Shallot
• 4 tbsp olive oil
• 250 g Risotto rice
• 200 ml dry white wine
• 700 ml hot vegetable broth
• 2 tbsp butter
• 40 g freshly grated Parmesan
• pepper (ground)

Instructions

1. 1.

   Wash the peppers, halve them, remove seeds and white walls, and dice into small cubes. Wash the zucchini, cut lengthwise in half, and slice thinly. Peel the carrots and slice thinly. Rinse the beans, blanch briefly in boiling salted water, drain, rinse with cold water, and let dry well. Rinse the spring onions, trim, and cut into rings. Wash the parsley, shake dry, and finely chop the leaves. Peel the garlic and shallot, finely chop them, and sauté in a pot with 2 tbsp hot oil until translucent. Add the rice, sauté until translucent, then deglaze with wine. Stir to absorb liquid, add some broth, continue stirring and absorbing liquid again. Repeat this process until the rice is cooked yet firm and all liquid has been absorbed.

2. 2.

   Mix the butter and Parmesan into the finished risotto and season with salt and pepper.

3. 3.

   Heat the remaining oil in a pan, add the vegetables, and sauté while tossing. Stir in parsley, season with salt and pepper, and serve atop the risotto.