Vegetable Risotto

For the vegetable risotto, melt butter in a saucepan, sprinkle in risotto rice, add salt and pour in soup. Bring to a boil once, then cover and steam on lowest setting.

After 10 minutes, add the vegetables and stir through, adding soup or water if necessary. After 20 minutes, serve the vegetable risotto sprinkled with Parmesan.

Related Recipes:

Lemon Risotto> I ate a delicious lemon risotto in a restaurant. > At home I tried to recreate the dish, but > my risotto... Asparagus RisottoWash and peel the asparagus (break off the woody ends). Cut the asparagus into bite-sized pieces, saving some... Pumpkin and Leek Cream RisottoSauté the leeks and the orange zest in the olive oil. Then add the carrots, the Parmesan rind and about 2... Milanese Risotto(special risotto long grain rice) (may also uch a little bit more) 1 liter liters of beef r or chicken broth... Swiss Chard and Bacon RisottoFor the chard and bacon risotto, first finely chop the onion and garlic. Cut the chard leaves into fine... Broccoli Risotto with CornWash the broccoli, cut into small pieces and cook until al dente. Peel the onions and garlic and cut into... Risotto with Spinach and WalnutsSteam the spinach for a few minutes until soft. Drain well, squeeze out the liquid and then chop. Melt half... Medallions of Veal with Mushroom Risotto and Rosemary JusHave fun preparing this mushroom dish! 1st risotto: Sauté the mushrooms briefly in 2 tbsp olive oil. Heat the... Herb Risotto with Spicy SalamiFor the Krüter risotto with spicy salami, heat the olive oil and butter in a pot. Sauté the garlic and... Risotto with Lemon ConfitA more wonderful asparagus recipe: For the confit, rinse the lemons well, cut them into paper-thin slices...