Summary

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

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Instructions

1. 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.
2. Halve the snow peas, cut the mushrooms into slices, carrots into sticks, and peppers and spring onions into pieces.
3. 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.