Summer Vegetable Risotto
Summer Vegetable Risotto
Equipment
- Wok or large skillet
Ingrediënten
- ¾ liter water
- 1 ½ bouillon cubes
- 1 small onion finely chopped
- 1 clove garlic minced
- Olive oil
- 250 g risotto rice
- 1 packet of white wine sauce powder
- 450 g frozen mixed vegetables such as peas and carrots
- 1 can of asparagus drained and cut into 3 cm pieces
- 200 g thick slices of ham cut into strips
- Parsley chopped
- Grated cheese Parmesan or aged cheese
Instructies
- Bring 3/4 liter of water to a boil and dissolve 1 1/2 bouillon cubes in it.
- In a wok or large skillet, heat 3 tablespoons of olive oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Add the minced garlic and cook for another minute.
- Stir in the risotto rice and cook, stirring constantly, until the rice is glossy.
- Gradually add the bouillon, about 1 dl at a time, allowing the rice to absorb the liquid before adding more.
- Set aside 2 dl of bouillon and prepare the white wine sauce according to package instructions using the reserved bouillon.
- After 10 minutes, add the frozen vegetables to the rice and continue cooking.
- Add the drained asparagus and ham to the rice mixture, then pour in the prepared white wine sauce.
- Stir to combine.
- Cook for an additional 5 minutes, until the vegetables are heated through and the risotto is creamy.
- Stir in the chopped parsley.
- Serve the risotto with grated cheese on the side.
