Risotto estival

Instructions

1. Peel and finely dice the onions. Heat 1 tablespoon of butter in a saucepan, sauté the onions until translucent, add the rice and sauté briefly.
2. Add the vegetable stock little by little.
3. In the meantime, clean the vegetables and cut them into pieces.
4. Add the vegetables to the risotto 10 minutes before the end of the cooking time (approx. 25 – 30 minutes) and season with salt and pepper.
5. Grate the parmesan and fold into the risotto.
6. Garnish with chopped herbs.

  More information : www.siemens-home.bsh-group.com

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