Vegetable Mushroom Rice

Ingredients

• 1 Shallot
• 1 tbsp butter
• 150 g long‑grain rice
• 500 ml vegetable broth
• 125 g string beans
• Salt
• 125 g broccoli
• 1 red chili pepper
• 125 g mushrooms
• white pepper
• 1 tsp Lime juice
• 50 g Parmesan

Instructions

1. 1.

   Peel and finely chop the shallot. Sauté in a little butter until translucent, add the rice and stir briefly, pour in the broth and cover; simmer for about 25 minutes until the rice is tender. If any liquid remains at the end, drain it, lift the lid to allow evaporation so the rice stays fluffy.

2. 2.

   While the rice cooks, trim the string beans, blanch them in salted water for 2 minutes, shock in ice water, then cut into 3 cm pieces. Wash and cut broccoli into florets, blanch for 1 minute, shock and drain. Slice the red chili pepper finely after washing and trimming. Clean the mushrooms, slice, and sauté in butter. Add the chili slices, cook briefly, then add beans and broccoli and stir for a moment.