Creamy vegetable risotto
Description
The dish is prepared without unnecessary complications. Risotto is one of the many wonderful dishes of Italian cuisine. Here is a vegetable version. The finished dish can be served at the table.
Instructions
- 1
Step 1
Peel and finely chop 1 shallot.
- 2
Step 2
Peel and chop the young onion, both the white and green parts.
- 3
Step 3
Separate the cauliflower into small pieces. Cut the carrots, kohlrabi, and turnip into thin strips.
- 4
Step 4
Zucchini are cut into small pieces.
- 5
Step 5
In a saucepan, bring water to a boil, add salt and a chicken bouillon cube. Cook kohlrabi briefly until tender. Remove, cool under cold water, and drain in a colander. Repeat this with all the vegetables except shallots and green onions.
- 6
Step 6
Take 950 ml of vegetable broth.
- 7
Step 7
Heat 6 tablespoons of olive oil in a large saucepan over medium heat. Add onion and green onion, salt and pepper, and sauté for one or two minutes.
- 8
Step 8
Add rice. Mix thoroughly and fry for 2-3 minutes until it becomes "pearly".
- 9
Step 9
Add vegetable broth.
- 10
Step 10
Cook the rice; when it is almost done but still not completely dry, add the vegetables and gently stir. Pour in the cream. Add grated Parmesan, stir, and cook for another 2-3 minutes.
- 11
Step 11
Serve hot with a basil leaf.