Schrat`s Spring Risotto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g risotto rice
- 200 ml white wine, drier
- 1 liter vegetable broth
- 500 g asparaus, reen or broccoli
- 250 g suar snap peas
- 100 g peas, frozen
- 1 medium onion (s)
- 75 g cheddar cheese
- 4 teaspoons capers (nonpareils)
- 1 bunch herbs, fresh, your choice
- Salt and pepper, whiter, from the mill
Print Recipe
Pin Recipe Instructions
- Peel onion and chop finely. Heat 1 tablespoon of oil in a saucepan, sweat the onions in it until translucent and add the rice. Sauté briefly and deglaze with the wine. Top up with the vegetable stock and simmer for about 15 minutes, stirring occasionally.
- In the meantime, clean the vegetables and cut them into pieces. Add the vegetables to the risotto 6 - 8 minutes before the end of the cooking time. The rice should be soft but still bite.
- Finely grate the cheese and pull it under the risotto. Possibly add a little more broth. Season with pepper and salt.
- Briefly fry capers in 1 tablespoon of olive oil and garnish the risotto with the finely chopped herbs.
- Ciabatta / baguette slices and olives are served with it.
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