Risoto

Name: Risoto
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g Arborio rice; 1 L Vegetable broth; 150 ml White wine; 1 Onion; 2 cloves Garlic; 50 g Parmesan; 50 g Butter; 1 tbsp Olive oil; 1 tsp Salt; 1/2 tsp Pepper

SaltyVegetarianNo gluten optionThermomix

30 minutes

4 people

Ingredients

Arborio rice300 g

Vegetable broth1 L

White wine150 ml

Onion1

Garlic2 cloves

Parmesan50 g

Butter50 g

Olive oil1 tbsp

Salt1 tsp

Pepper1/2 tsp

Preparation

Heat the vegetable broth in a pot and keep it warm over low heat.

Finely chop the onion and garlic, and sauté in the olive oil until softened.

Add the rice and stir for 1-2 minutes until translucent at the edges.

Pour in the white wine and stir until absorbed.

Add the warm broth one ladle at a time, stirring frequently and waiting for each addition to be absorbed before adding more, for about 18-20 minutes.

Remove from the heat and stir in the butter and parmesan; season with salt and pepper and serve immediately.

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