Pea and Carrot Risotto
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g risotto rice
- 400 ml vegetable stock
- 1 can peas and carrots, 400 g
- 60 g cooked ham
- Parmesan
- some butter
Print Recipe
Pin Recipe Instructions
- Melt the butter in a saucepan and briefly fry the risotto rice in it. Then pour in the vegetable stock and the liquid from the canned food. It is important not to add the peas and carrots to the risotto for the time being, otherwise they can overcook! Cook for a good 10 minutes at medium temperature and stir occasionally.
- Cut the cooked ham into small pieces.
- When the rice has absorbed almost all of the water, add the peas and carrots as well as the boiled ham and let simmer. Vegetarians can of course do without the ham.
- The risotto is ready when the rice has absorbed all of the water.
- Finally sprinkle with parmesan.
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