Vegetable Risotto

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I cook today: Vegetable Risotto with carrots, leek & celery

Preparation: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes

Category: Lunch recipes, rice recipes, vegetarian recipes

Our Recipe Rating:
4von5

Vegetable Risotto
Vegetable Risotto

Ingredients for 4 people:

  • 300 grams of risotto rice
  • 2 bunches of soup vegetables (4 carrots, 2 leeks, 2 celery & parsley to taste)
  • 2 shallots
  • 1 lemon
  • 2 cloves of garlic
  • 2 spring onions
  • 1,5 liters of vegetable broth
  • 25 grams of parmesan cheese
  • Butter
  • Salt & pepper

Kitchen Helper/Gadgets:

  • A large pan/pot
  • Grater
  • Lemon squeezer



Instructions:

…preparations:

Peel carrots & celery and dice finely. Cut leek into thin rings. Peel the shallots and cut into thin rings. Peel garlic and cut into fine slices. Free scallions of wilted green, then cut into small rings. Finely chop parsley. Finely rub parmesan cheese using a grater. Juice the lemon. Prepare 1,5 liters of hot vegetable stock.

…for the risotto:

Heat up a large pan/pot adding a flake of butter. Add shallots and garlic slices and fry a few minutes until glassy. Add risotto rice and fry while stirring for about 1 minute. Pour in about 200 – 300 milliliters of hot vegetable broth & let simmer until the rice has absorbed the complete liquid. Add the remaining vegetable ingredients (carrots, leeks and celery), briefly stir and pour in another 200 – 300 milliliters of hot vegetable stock. Wait until the rice has absorbed the liquid again. Subsequently pour in the remaining broth sip by sip until the complete broth is used up or the rice reaches the desired consistency. Shortly before serving add the lemon juice to taste, finely chopped parsley and grated parmesan cheese and give them a last stir. Season with salt and pepper.

Serve the vegetable risotto on plates garnished with spring onions.

Bon Appetite!

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):

Recipe Summary:

3 Replies to “Vegetable Risotto”

  1. Lecker, Risotto! Ich liebe es! 😀 “Meins” mache ich gerne ganz schlicht mit grünem Gemüse, z.B. mit frischem Spinat, Erbsen, Brokkoli und (im Frühjahr) grünen Spargel. Die Version mit Möhre, Porree und Sellerie klingt auch echt gut! Hähnchenbrust könnte ich mir dazu auch super vorstellen. Allerdings darf ein guter Schuss Weißwein im Risotto für mich nie fehlen. 😉
    Viele Grüße, Benjamin

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