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🍽️ Quick Vegetable Risotto

426 kcal · 30 min · 4 servings

Ingredients

• 500 ml classic vegetable broth
• 80 g rice flakes
• 250 g leek (1 stalk)
• 200 g carrots (2 carrots)
• 50 g onions (1 onion)
• 1 clove garlic
• 140 g corn (can; drained weight)
• 1 tbsp rapeseed oil
• salt
• 0.5 tsp cayenne pepper
• 60 g parmesan (1 piece)

Instructions

1. 1. Pour 400 milliliters of vegetable broth into a pot and bring it to a boil.
2. 2. Stir the rice flakes into the boiling broth.
3. 3. Cook the rice flakes according to the instructions on the package.
4. 4. Wash the leek thoroughly and halve it lengthwise.
5. 5. Cut the leek into fine strips.
6. 6. Wash the carrots and peel them.
7. 7. Grate the carrots coarsely using a box grater.
8. 8. Peel the onion and the garlic.
9. 9. Dice the onion and garlic finely.
10. 10. Rinse the corn briefly in a sieve.
11. 11. Let the corn drain well.
12. 12. Heat oil in a pan.
13. 13. Sauté the onion and garlic cubes for about 1 minute while stirring.
14. 14. Add the corn, grated carrots, and leek to the pan.
15. 15. Sauté the vegetables for 3 minutes.
16. 16. Add the remaining vegetable broth to the pan.
17. 17. Let the dish simmer until the liquid has evaporated.
18. 18. This process takes about 5 minutes.
19. 19. Season the dish with salt and cayenne pepper.
20. 20. Grate the Parmesan finely.
21. 21. Stir the cooked rice flakes into the vegetables.
22. 22. Fold in about two-thirds of the grated Parmesan.
23. 23. Let the risotto sit covered for 1 minute.
24. 24. Plate the vegetable risotto.
25. 25. Sprinkle the dish with the remaining Parmesan.
26. 26. Serve the risotto immediately.

Nutrition per serving

• kcal: 426
• Protein: 19 g · Fett/Fat: 17 g · Carbs: 47 g