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🍽️ Creamy Rice with Sautéed Vegetables and Parmesan

434 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 4 tbsp olive oil
• 250 g long-grain rice
• 500 ml vegetable broth
• 2 sprigs thyme
• 1 stalk celery
• 1 zucchini
• 1 red bell pepper
• 100 g baby corn
• 2 tbsp butter
• fresh herbs (e.g. chives and basil)
• grated Parmesan

Instructions

1. 1. Preheat the stove.
2. 2. Peel the onion.
3. 3. Dice the onion finely.
4. 4. Heat two tablespoons of olive oil in a pan.
5. 5. Sauté the onion cubes in the hot oil until they are translucent.
6. 6. Stir the rice into the onions.
7. 7. Pour the broth over the rice.
8. 8. Add the thyme.
9. 9. Cover the pan.
10. 10. Let the rice cook on low heat for about 25 minutes.
11. 11. Wash the celery.
12. 12. Remove the tough fibers and leaves from the celery.
13. 13. Cut the celery into diagonal pieces.
14. 14. Wash the bell pepper.
15. 15. Remove the core of the bell pepper.
16. 16. Cut the bell pepper into strips.
17. 17. Wash the zucchini.
18. 18. Halve the zucchini lengthwise.
19. 19. Cut the zucchini halves into strips.
20. 20. Wash the corn cobs.
21. 21. Slice the corn cobs thinly lengthwise.
22. 22. Heat the remaining oil in a pan.
23. 23. Sauté the cut vegetables for one to two minutes.
24. 24. Season the vegetables with salt.
25. 25. Season the vegetables with pepper.
26. 26. Remove the thyme sprigs from the rice.
27. 27. Stir the butter into the finished rice.
28. 28. Divide the rice onto plates.
29. 29. Place the sautéed vegetables on top of the rice.
30. 30. Garnish the dish with fresh herbs.
31. 31. Sprinkle grated Parmesan cheese over it.
32. 32. Serve the dish warm.

Nutrition per serving

• kcal: 434
• Protein: 9 g · Fett/Fat: 19 g · Carbs: 56 g