- 200g risotto rice
- 1 carrot, chopped into small square pieces
- 5-8 asparagus, chopped
- 5 mushrooms, squared
- 1 onion, minced
- 2 shallot, minced
- 2 garlic, crushed
- 500ml vegetable stock
- 150 ml white wine (optional)
- fresh parsley
1. fry onion, shallot and garlic in olive oil until golden brown
2. add risotto rice, stir to coat, add the white wine
3. add stock to the rice mixture bit by bit, only adding more when it's absorbed in the rice
4. add the vegetables, season with salt
5. cook until vegetables are cooked through. The rice takes about 20-30 mins.
6. serve with fresh parsley and pepper
I make the rice into a pile and pour remaining stock on top, while the risotto is still hot it absorbs the stock and leaving it moistened
