🍚 Vegetable risotto

4 servings · prep 20 min · cook 25 min

Ingredients

• 300 g arborio rice
• 1 zucchini
• 2 carrots
• 100 g peas
• 1 onion
• 1 L vegetable stock
• Parmesan, butter

Method

1. Cut the vegetables into small dice.
2. Sweat the onion, coat the rice.
3. Add the stock a ladle at a time, stirring.
4. Stir in the vegetables, butter and parmesan at the end.

Adapted from Alain Passard

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