Vegetable Risotto

Ingredients

• 1 onion
• 1 eggplant
• 2 Zucchini
• 2 bell peppers (red and yellow)
• 2 sprigs parsley
• 4 sprigs thyme
• 3 tbsp olive oil
• 2 tbsp butter
• 350 g risotto rice
• 125 ml dry white wine
• 1 l vegetable broth (or poultry broth)
• Salt
• Pepper
• 50 g freshly grated Parmesan

Instructions

1. 1.

   Peel the onion and finely dice it. Wash, clean, and cube the eggplant, zucchini, and bell peppers. Chop the parsley and thyme leaves finely after rinsing and drying them.

2. 2.

   Add 1 tbsp olive oil and 1 tbsp butter to a hot pot and sauté the onions until translucent. Stir in the risotto rice and cook briefly. Deglaze with white wine, let it evaporate, then add warm broth so that the grains are covered. Continue adding broth gradually while stirring occasionally until the rice is cooked after about 15-20 minutes but still has a slight bite.

3. 3.

   Meanwhile, sauté the vegetables in the remaining oil in a hot pan for about 5 minutes. Remove from heat, fold in the herbs, and season with salt and pepper.

4. 4.

   Stir the remaining butter and parmesan into the risotto. Season with salt and pepper to taste.

5. 5.

   Serve on deep plates, top with the cooked vegetables, and enjoy the vegetable risotto.