Summary

Ingredients

• 400 g risotto rice
• 750 ml broth
• 1 zucchini
• 1 eggplant (s)
• 100 g peas
• 5 stalks asparagus
• 50 g mushrooms
• 2 onions)
• 1 bell pepper (s), yellow
• 1 red pepper (s)
• 100 g butter
• 80 g parmesan, rated
• salt
• parsley
• olive oil

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Instructions

1. First you prepare the vegetables. The zucchini and aubergine are cut into small cubes about 1 cm in size and sautéed in a pan over a high fire for about 3 minutes and lightly salted. The peas are cooked extra for 10 minutes with a little chopped onion.
2. In addition, a peperonata is prepared from chopped onions and peppers cut into pieces. The mushrooms are also fried with chopped onion. Now the asparagus is peeled and you can start with the risotto.
3. Put some oil and butter in a well-heated pan and briefly toast the rice with the asparagus. Then fill up 3/4 l of hot broth. When the rice is boiling, add the rest of the prepared vegetables. The whole thing is simmered on the lowest flame until the rice is al dente and the broth has absorbed. Take the pan off the fire, taste it and carefully mix in the grated Parmesan. Then you add the butter until the risotto is slightly creamy.