Vegetable and Herb Risotto

Ingredients

• 250 g Risotto rice
• 4 tbsp olive oil
• 150 ml dry white wine
• 800 ml vegetable broth
• 1 eggplant
• 1 Zucchini
• 2 bell peppers (red and yellow)
• 1 Garlic clove
• Salt
• Pepper
• 2 tbsp freshly grated Parmesan
• 2 tbsp freshly chopped herbs (basil and parsley)

Instructions

1. 1.

   Sauté the rice in 2 tbsp hot oil until translucent, then deglaze with wine. Let the rice absorb the liquid, gradually adding broth while stirring, cooking for about 20 minutes until creamy and al dente.

2. 2.

   Wash, peel, and dice the eggplant, zucchini, and bell peppers. Peel and finely chop the garlic. Briefly sauté in remaining hot oil. Add the rest of the vegetables, season with salt and pepper, and cook for about 5 minutes.

3. 3.

   Fold the cooked vegetables into the risotto along with Parmesan and parsley, adjust seasoning, and serve immediately.