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🍽️ Creamy Vegetable Risotto

374 kcal · 30 min · 4 servings

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 (from the mill)

Instructions

1. 1. Dice the shallot into fine cubes.
2. 2. Wash the zucchini thoroughly.
3. 3. Trim the hard ends off the zucchini.
4. 4. Slice the zucchini into round slices.
5. 5. Wash the tomatoes.
6. 6. Cut the tomatoes into quarters.
7. 7. Remove the inner pulp and seeds from the tomato quarters.
8. 8. Dice the remaining tomato flesh into small cubes.
9. 9. Let the peas thaw at room temperature.
10. 10. Heat oil in a pan.
11. 11. Sauté the shallot cubes in the hot oil until they are soft.
12. 12. Add the rice to the pan.
13. 13. Stir the rice until it becomes slightly translucent.
14. 14. Deglaze the dish with white wine.
15. 15. Add a little vegetable broth.
16. 16. Let the rice absorb the liquid.
17. 17. Gradually pour in more broth.
18. 18. Stir occasionally until the broth is absorbed.
19. 19. Add the zucchini about five minutes before the end of the cooking time.
20. 20. Add the peas.
21. 21. Stir everything well to combine.
22. 22. Check if the rice is still al dente (has a bite).
23. 23. Ensure the mixture is creamy.
24. 24. Fold in the Parmesan.
25. 25. Add the tomato cubes.
26. 26. Season the risotto with salt.
27. 27. Season the risotto with pepper.
28. 28. Serve the risotto.
29. 29. Garnish it with fresh parsley.

Nutrition per serving

• kcal: 374
• Protein: 15 g · Fett/Fat: 10 g · Carbs: 51 g