Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 shallot (s)
- 2 cloves garlic)
- 4 tablespoon vegetable oil
- 200 g rice
- 1 pinch saffron
- 600 ml vegetable stock
- 200 g mushrooms
- 200 g suar snap peas
- 2 red pepper (s)
- 4 spring onion (s)
- 2 carrot (s)
- 4 tablespoon white wine
- 2 tablespoon parsley, chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Dice the shallots and garlic. Sweat in 2 tablespoons of oil. Add the rice and let it tarnish. Add the saffron and broth. Allow to swell for about 20 minutes.
- Halve the snow peas, cut the mushrooms into slices, carrots into sticks, and peppers and spring onions into pieces.
- Steam the vegetables in the remaining oil for 5 minutes. Fold the wine, vegetables and parsley into the rice, cook for another 10 minutes and then season.
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