Lovely vegetarian risotto, perfect as a side dish but also works well as a main course. No additions needed.

30 minutes
Easy
0 – 5 euro pp

Ingredients for 2 pers.:

  • 150 g risotto rice
  • 1 onion
  • 150 ml white wine
  • 300 ml vegetable stock
  • 1 garlic clove
  • 1/2 red chili pepper
  • fresh thyme
  • fresh parsley
  • 6 large tomatoes
  • 250 g chestnut mushrooms
  • 75 g mozzarella

How to prepare it:

To start, prepare 300 ml vegetable stock and a reasonably large cooking pan with a thick bottom on your stove. Now chop the onion and pour and a good drizzle of olive oil into your pan. Weigh the risotto on the right amount. Put your pan of olive oil on the heat and as soon as the olive oil is hot, add the onion. Sauté the onion in the olive oil for 2 minutes. Peel the garlic, cut it over half, remove the root and squeeze the garlic into the onion in the pan. Remove the thyme leaves from the stalk and add them. Cut the mushrooms into slices and now add the mushrooms. Bake for about 5 minutes.

Now immediately add the rice. Stir in the rice well so that all rice grains shine from the oil. Let them take the oil for a minute. Then pour in the white wine. If it’s good, your pan is so hot that the white wine cooks right away. Keep stirring all the time.

If all the wine has evaporated or is absorbed by the rice, you will slowly start adding some broth. Do this at different stages, not everything at once but also not too little so you have to refill every minute. I think about 100 ml at a time is a nice amount. Keep stirring the rice well so that it does not bake.

Meanwhile, peel the tomatoes. Make a superficial cross in the skin and place it briefly in boiling water. The peel will release, and you can easily pull it off. Remove the seeds and cut the tomatoes in small cubes. Also cut the mozzarella into small cubes and finely chop the parsley.

The risotto should cook until all the water is absorbed.

The risotto is ready when the moisture is absorbed in such a way that a creamy rice substance has emerged without the hard core. Of course you notice this immediately if you taste and there are no more hard pieces in the rice but you can also see it by the color of the rice, the rice is very white and always gets a little softer in color. Once all the really white bits are gone, the rice is good.

If all your broth is gone but you still feel like your risotto is not yet good, you can just add some extra water. Be careful with this and make sure you don’t add too much extra water right away. It’s a bit of a shame when the rice is so wet it’s floating away. He’s got to stay sticky.

Add the tomatoes, mozzarella and parsley, heat for another 2 minutes and then serve the

The rice should be nice, smooth and creamy. Taste if the seasoning are to your taste and serve!