I used to think that risotto is so complicated, always pour in liquid, stir constantly and be careful that it does not become too soft or too hard.
Today I have to smile when I think back. Risotto is simpler than many other things and I am VERY themselves that every risotto can prepare and cook.
I like my risotto very creamy. All recipes are vegan, but you can also add grated Parmesan at the end.
Dill Pea Risotto (2 -3 people)
3 x 1 handful of risotto rice (about 140 g)
1 small onion, finely chopped
1 spring onion, cut into fine strips
1 clove of garlic, finely chopped
700ml vegetable broth (warm)
100 ml white wine
1 cup of frozen green peas
1 handful fresh dill, chopped
1 teaspoon vegan butter, optional
* Parmesan grated, vegetarian variant
** nutrtional yeast vegan variant
In a large pan, onions and garlic glaze. Add the risotto rice, stir. Add white wine and simmer. Now add the whole amount of broth. Stir and let simmer for 30-40 minutes (depending on bite resistance) at moderate heat. Stirring occasionally. Add more liquid depending on consistency.
In the end, add butter and ** yeast or grated * Parmesan.
Add frozen peas and chopped dill carefully, let it stand for 1 minute. Serve on plates with cress and freshly ground pepper.