Easy peasy rissotto

Step 1/6

• 2 carrot
• 1 onion
• olive oil (for frying)

• frying pan
• knife
• spatula

First, wash and peel the onion and the carrot, then cut in brounise the carrot and the onion. Sauté them in a pan with some olive oil

Step 2/6

• 2 Bratwurst

Cut the bratswurt and ad it to the pan.

Step 3/6

• 300 g risotto rice
• 2 l vegetable broth concentrate
• 100 ml white wine

• pot

Add in the rice and let it toast for a bit. Meanwhile boil the vegetable broth in a pot. When the rice has been toasted a bit pour in the wine and deglace the bottom.

Step 4/6

• ladle

Then pour 2 ladles of broth into the pan, when your rissotto is running out of broth then add 2 more ladles. Repeat until you have 1-2 ladles of broth remaining.

Step 5/6

• 100 g Parmesan cheese
• 30 g butter
• 1 tsp salt
• ½ tsp pepper
• 60 g frozen peas

Add the last ladle(s) of broth into the pan, add the peas. When it’s reduced halfway add the butter and the parmesan cheese and mix well. Taste and finally add salt and pepper.

Step 6/6

• plate

Serve and enjoy!

Enjoy your meal!