Creamy veggie risotto

INGREDIENTS

• 1 tsp black pepper
• 1 tsp salt
• 1 tbsp olive oil
• 1 onion
• 1 parsnip
• 2 carrots
• 12 oz risotto rice
• 1 bay leave
• 5 cups vegetable broth
• 5 oz frozen peas
• 1¾ oz parmesan cheese

TOOLS

• 1 pan
• 1 knife
• 1 saucepan
• 1 lid
• 1 grater
• 1 wooden spoon

Peel the onion and chop it finely. Dice the parsnips and carrots.

Shred the parmesan cheese using a grater.

Pour 5 cups of vegetable broth into a pan and boil for 2 minutes to get a hot vegetable broth. Then turn off the heat.

Put olive oil in a saucepan and turn on the heat. Add the chopped onions, diced parsnips and diced carrots to the saucepan and stir with a wooden spoon. Cover the saucepan with a lid and cook for 8 minutes, then remove the lid. Add the risotto rice and bay leaf, then stir again with a wooden spoon for 3 minutes before adding 2 cups of hot vegetable broth to the saucepan. Cover again with a lid and cook for another 3 minutes before adding an additional 3 cups of the vegetable broth to the saucepan. Simmer over low heat for 20 minutes.

Remove the bay leaf from the saucepan and add frozen peas, then stir with a wooden spoon for 3 minutes.

Add the grated parmesan cheese, 1 tsp of salt and 1 tsp of black pepper to the saucepan. Stir again with a wooden spoon, then turn off the heat.

It’s ready to be served !