Sauté the finely chopped onion in oil.
Chop the remaining vegetables and fry briefly. Pour in water.
Put the rice in boiling water and let it cook.
Mix vegetables and rice, season and season with grated Parmesan cheese.
Related Recipes:
Porcini Risotto with Chili Parmesan CrackersFor the Chili Parmesan Crackers, slice chili as thinly as possible. Sprinkle 6 tablespoons Parmesan loosely...
Spaghetti Nests with Tomato Parmesan Dip and SaladFor the Spaghetti Nests with Tomato Parmesan Dip, cook the spaghetti in salted water until al dente. Strain...
Beiriedschnitte with Chanterelle RisottoHeat some olive oil and butter in a saucepan. Sauté onions and finely chopped garlic clove until translucent...
Emmer Rice with ChardFor the emmer rice with chard, peel and finely chop the red onion and garlic. Heat butter in a saucepan and...
Asparagus Risotto with Chervil ButterLook forward to this fine asparagus recipe: For this, it is recommended to boil the asparagus peels at the...
Orange Risotto with Carrots – Orangen-Risotto Mit KarottenSqueeze the orange and remove a few zests from the peel. Chop the zest finely. Finely dice the carrot and cook...
Parmesan Crackers with OreganoFor the Parmesan crackers with oregano, grate the Parmesan fresh and mix well in a bowl with the breadcrumbs...
Veal Fricassee with Mushrooms and Long Grain RiceMeat: Cut the meat into fine strips or cubes, turn lightly in flour to the other side and fry in hot clarified...
Vegetable Risotto – GemüserisottoClean, rinse and dice the leek, carrot and celery. Peel and chop the shallots and garlic. Heat the butter in a...
Asparagus Risotto with Baked Herb MushroomsFor the asparagus risotto with baked herb mushrooms, first prepare the risotto. Sauté the onion in butter...