Schrat`s Vegetable Risotto
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g rice (risotto rice)
- 50 g ham (pancetta), finely diced
- 1 shallot (s), finely diced
- 1 clove garlic, finely diced
- 1 red pepper (s), finely diced
- 1 carrot (s), finely diced
- 100 g suar snap peas
- 100 g broccoli
- 100 ml wine, white, dry
- 750 ml vegetable stock
- 50 g cheese (cheddar)
- pepper
- salt
- Herbs (garden herbs) your choice, finely chopped
Print Recipe
Pin Recipe Instructions
- Unthread the sugar snap peas and cut into 1 cm wide sections. Cut the broccoli into very small florets and the stalks into cubes with an edge length of approx. 4 mm. Finely grate the cheese.
- Blanch all of the vegetables in salted water for about 1 minute, rinse in cold water, set aside and drain.
- Leave the pancetta cubes in a saucepan over medium heat. Fish out the cubes and drain on paper towels. Sweat the shallot and garlic in the remaining fat and add the rice. Sauté briefly and deglaze with the wine. Gradually fill up with the previously heated vegetable stock. About half a liter is needed. Let rice simmer for 15-20 minutes.
- Add grated cheese and mix with the rice. Pour in a little more broth if necessary. Season to taste with pepper and salt.
- Finally add the vegetables and mix everything in well. Spread on plates and garnish with the finely chopped herbs.
- This is a delicious side dish for meat and fish.
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