Summary

Ingredients

• 0.5 ½ onion (s)
• 1 clove garlic
• 25 g mararine (Rama balance)
• 100 g rice for risotto, e.. Arborio
• 75 ml white wine, dry
• 250 ml broth, strong
• 1 small carrot
• 75 g mushrooms
• 2 tablespoon peas, frozen
• 25 g parmesan in one piece
• 2 sprigs basil

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Instructions

1. Peel the onion and garlic and dice both finely.
2. Heat the margarine in a saucepan, sauté the onion, garlic and rice until translucent while stirring. Then gradually pour in the white wine, bring everything to the boil and pour in the broth. Wash, peel and cut the carrot into cubes. Rub the mushrooms with a damp cloth, clean and halve if necessary. Add both to the rice with the frozen peas. Mix everything together well and cook for 30 to 35 minutes over medium heat, stirring, until the liquid is completely absorbed.
3. Finally, grate the parmesan and sprinkle over it. Rinse the basil, shake dry, pluck the leaves off and sprinkle on the risotto.
4. Tip: The risotto becomes very decorative if you grate half of the Parmesan cheese and fold it into the rice and shave the other half over the dish.