Summary

Ingredients

• 900 ml vegetable stock
• 2 onions)
• olive oil
• 250 g risotto rice
• 100 ml white wine
• 5 stalks dill
• 5 stalks parsley
• 1 orange (s), the grated peel it
• 2 tablespoon butter
• 60 g parmesan, rated
• 1 port. Garden cress
• salt
• pepper
• nutmeg

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Instructions

1. Dice onions and sauté with oil for two minutes.
2. Add rice and sauté briefly. Deglaze with wine and reduce. Add the vegetable stock and cook until all of the stock is absorbed.
3. In the meantime, chop the parsley and dill, cut the cress from the bed, rub off the orange peel.
4. When the risotto is ready, fold in the cheese, butter, herbs and orange peel. Season with salt, pepper and nutmeg.