Vegetable Risotto – Light Cuisine

Sauté the shallots in vegetable fat, add the long-grain rice and cook until translucent, stirring constantly. Extinguish with a small amount of vegetable stock, stirring constantly. Only when the liquid is largely absorbed, add clear soup.

Season with salt and pepper and make the risotto about 12 to 15 min. Cook the vegetable cubes in salted water until al dente.

Then sauté the vegetables in a frying pan with vegetable fat, season with salt and pepper and stir in the parsley. Mix the vegetables with the long-grain rice in a saucepan and bring to the boil one more time, perhaps adding seasoning. Stir in the whipped cream as well as the Parmesan and serve the risotto.

Our tip: Use young, tender carrots!

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