Vegetable Risotto
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 300 grams Arborio rice
- 60 grams black Wild rice
- 2 Tbsps butter
- 1 onion
- 2 garlic cloves
- ¾ l Chicken broth (from a jar or vegetable broth)
- 250 grams Swiss chard
- 150 grams carrots
- 30 grams Pine nuts
- 1 Tbsp Peanut oil
- salt
- peppers
- Parmesan (to taste)
Preparation steps
1.
Peel onion and garlic, chop. Heat butter in a saucepan and sauté until soft. Add both varietes of rice and sauté until translucent, stirring often. Add hot broth and cook rice, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
2.
Rinse carrots, peel and finely grate. Rinse chard, cut stems into small pieces and leaves into larger ones. Heat oil in a large frying pan and saute pine nuts for a little. Add chard and carrots, sauté together for a little and season with salt and pepper. Combine vegetables with cooked rice. Add parmesan to taste. Serve.
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