Provencal Risotto
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 2 cloves garlic
- 200 g risotto
- 3 tablespoon oil (e.g. olive oil)
- 150 ml white wine
- 400 ml vegetable stock
- 400 g zucchini
- 1 bell pepper (s), yellow
- 150 g cherry tomato (s)
- 65 g parmesan, rated
- 2 stalks parsley
- 2 stalks thyme
Print Recipe
Pin Recipe Instructions
- Peel and dice onion and garlic, sauté with rice in 2 tablespoons of oil. Pour in the wine and broth little by little and let it boil down again and again. Cook the rice in this way for about 20 minutes, stirring repeatedly.
- Wash, clean and cut the vegetables. Sweat in an extra saucepan except for the tomatoes in the rest of the oil. Then add the tomatoes.
- Wash and chop the herbs (thyme from the shaker works just as well). Fold into the rice with the parmesan and vegetables.
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