Summary

Ingredients

• 1.2 liters vegetable stock
• 5 carrot (s)
• 1 onion (s), red
• 2 cloves garlic)
• 500 g risotto rice
• 250 ml white wine, drier
• 1 bunch herbs, fresh, e.g., basil and parsley
• Sea salt and pepper, from the mill
• 3 tablespoon olive oil

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Instructions

1. Heat the vegetable stock separately in a saucepan and keep warm while cooking. Cut the carrots into sticks. Peel and finely dice the onion and garlic.
2. Heat 2 tablespoons of oil in a saucepan. Sweat the onions and garlic in it until translucent and add the rice. Sweat it briefly and deglaze with wine. Continue cooking the rice over medium heat. Add the carrots and stir well. Once the wine has evaporated, add a ladle of vegetable stock. Stir regularly and always add the vegetable stock as soon as the rice has absorbed the stock. Chop the herbs and add just before the end. The rice should be soft but still bite. Finally add another 1 tablespoon of olive oil.
3. For the non-vegan variant: finely grate 100 g Parmesan and pull it under the risotto. Possibly add a little more broth.