RISSOTO EXPRESS

INGREDIENTS

- One of rice per person
- 1 carrot
- 1 small onion
- A piece of pumpkin
- 1/2 zucchini
- 60g of grated parmesan cheese
- 100 ml white wine
- 600ml vegetables or chicken soup (or make some soup with a bouillon cube eg. Avecrem)
-  Basil and salvia (optional)
- Olive oil and butter

PREPARATION

- Chop the vegetables and grate the carrot.

-  Heat some oil and butter in a saucepan when it gets very hot stir in the onion. Cook it until it gets soft.

- Reduce the heat and mix in all the other vegetables.

- Once the vegetables are ready, throw in the rice and stir a few minutes more. Let it cook until the wine is evaporated

- Add the soup little by little. Remove frequently and add more stock when necessary until the rice is almost cooked.

- At that point switch off the heat. Add the parmesan cheese and cover with a lid. The remaining heat will melt the cheese and will finish to cook the rice

- You can very easily adapt this recipe to take advantage of the veggies of the season or the leftovers of your fridge: mushrooms, sweet potato, leek...