Summary

Ingredients

• 250 g risotto rice
• 1 onion (s)
• 1 red pepper (s)
• 150 g peas, frozen
• 4 spring onion (s)
• 150 g mushrooms
• 150 g beans, reen
• 1 teaspoon curry powder
• 600 ml vegetable stock
• salt and pepper

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Instructions

1. Finely dice the onions. Chop the bell pepper into large pieces, also cut the beans into pieces. Halve the mushrooms, cut the spring onions into thick rings.
2. Braise the onions in a large pan. Then add the rest of the vegetables including the peas and continue to cook while turning. Add the rice, sauté briefly and dust with curry powder. Deglaze with the broth, bring to the boil and cover and leave to soak over a medium heat for about 15 minutes. Stir occasionally so that nothing burns. Season to taste with salt and pepper and serve.