Recipe for fine herbal risotto with fresh vegetables.
Ingredients (for 2 servings ):
500 ml vegetable broth
200 g risotto rice
20 g grated parmesan
1, 5 tablespoons provencal herbs
salt & pepper
2 large onions
100 g peapods
1 red and 1 yellow pepper
1 tablespoon butter
Peel the onions. Slice one onion in small pieces, the other one crasser bites. Roast the fine onions in olive oil, put the risotto rice in, roast it one minute. Pour the vegetable broth by constant stirring. When the soup is boiled down put the next scoop broth in. Cook it until the rice has a creamy but grainy consistence. Salt and pepper it and stir the parmesan and the herbs in.
Clean the vegetables and cut it in crass bites. Roast the vegetables in a little bit olive oil. Salt and pepper it and put tablespoon butter to the vegetables.
Serve the risotto and top it with the vegetables and fresh grated parmesan.