Vegetable Risotto

Ingredients

• 200 g risotto rice
• 1 Shallot
• 2 tbsp olive oil
• 100 ml White wine
• 400 ml Vegetable broth
• 2 Zucchini
• 4 tomatoes
• 200 g peas (frozen)
• 50 g Parmesan (freshly grated)
• 2 tbsp parsley (chopped)
• Salt
• pepper (ground)

Instructions

1. 1.

   Dice the shallot finely.

2. 2.

   Wash, trim and slice the zucchini.

3. 3.

   Wash the tomatoes, quarter them, remove seeds and dice.

4. 4.

   Thaw the peas.

5. 5.

   Sauté the shallot in hot oil. Add the rice and sauté until translucent. Deglaze with white wine and a splash of broth, letting the rice absorb it. Gradually add more broth while stirring occasionally, allowing the rice to absorb each addition. About 5 minutes before the rice is cooked, add zucchini and peas, stir well. The risotto should be al dente and creamy. Finally add parmesan and tomato cubes, season with salt and pepper. Serve sprinkled with parsley.