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🍽️ Creamy Vegetable Risotto

462 kcal · 30 min · 4 servings

Creamy Vegetable Risotto Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the parmesan into coarse pieces.
  2. 2. Place the parmesan pieces into the mixing container.
  3. 3. Place the measuring cup on top.
  4. 4. Grind the cheese for 10 seconds on speed 10.
  5. 5. Transfer the ground parmesan into a separate bowl.
  6. 6. Peel the shallots and cut them in half.
  7. 7. Wash the carrots and peel them.
  8. 8. Cut the carrots into pieces about 4 centimeters long.
  9. 9. Wash the kohlrabi and peel it.
  10. 10. Cut the kohlrabi into cubes with a side length of 2.5 centimeters.
  11. 11. Add the prepared vegetables to the mixing container.
  12. 12. Chop the vegetables for 7 seconds on speed 6.
  13. 13. Push the vegetables down from the container wall using a spatula.
  14. 14. Add olive oil.
  15. 15. Sauté the vegetables for 3 minutes on speed 1 at 120 degrees Celsius.
  16. 16. Add the risotto rice.
  17. 17. Sauté the rice for 3 minutes on speed 1 at 120 degrees Celsius.
  18. 18. Add the hot vegetable broth.
  19. 19. Add half a teaspoon of salt.
  20. 20. Add two pinches of pepper.
  21. 21. Cook the risotto for 8 minutes on speed 1 at 100 degrees Celsius.
  22. 22. Add the peas.
  23. 23. Place the cooking insert on the lid as a splash guard.
  24. 24. Cook the risotto for another 10 minutes on speed 1 at 100 degrees Celsius.
  25. 25. Check at the end if the rice is soft and the liquid has evaporated.
  26. 26. Extend the cooking time by a few minutes if necessary.
  27. 27. Add the butter in pieces.
  28. 28. Add the ground parmesan.
  29. 29. Stir everything for 15 seconds on speed 1.
  30. 30. Help with the spatula if necessary.
  31. 31. Let the risotto rest in the container for about 1 minute before serving.
  32. 32. Transfer the risotto and serve immediately.

Nutrition per serving