Summer risotto

Ingredients:

2 wite onions SNOWBALL
2 cloves of garlic THERADOR
1100 ml vegetable stock (or chicken stock)
2 tbs. olive oil
2 tbs. butter
300 g risotto-rice
100 ml white wine
8 tbs. grated Italian hard cheese (e.g. Grana padano)
300 g mixed vegetables (pepper PINOKKIO, eggplant MADONNA, courgette MASTIL, fennel), finely diced
salt
pepper
100 g butter
lemon juice
some grated rind of a lemon
honey

Preparation

Stir-fry the chopped vegetables in little olive oil and spice them with salt and pepper.

Finely chop the onion and garlic. Boil up the stock and keep it warm at low heat. Heat some oil and butter in a pot and stew the onions and garlic for 2 minutes.

Add the rice to it and while stirring stew everything for one more minute. Then deglaze with white wine and boil up again.

Add 1/3 of the stock and while stirring cook everything at medium heat until the rice has absorbed the liquid. Repeat this procedure twice with the rest of the stock so that the rice boils for about 20 minutes in total and the grains of rice are still firm to the bite.

Mix in the herbs ca. 5 minutes before the rice is done.

Then mix in the cheese and the fried vegetables and season the risotto with salt, pepper, a little bit of lemon juice and some grated rind of a lemon.

In case the risotto is too stiff, add some more stock to it. Mix in the butter. Now all you have to do is dredge the risotto with the remaining parmesan and it is ready to be served.


 

Enjoy your meal!