Vegetable Risotto

Recipes proposed by La Tablée des Chefs France and validated by the Rouen University Hospital

  • Portions: 4
  • Price: 3 euro per person

INGREDIENTS

  • 30 g butter
  • 100 g Parmesan cheese
  • 30 cl liquid cream
  • 1l of water
  • Salt and pepper
  • 3 tbsp olive oil
  • 1 bunch of parsley
  • 300 g round arborio rice
  • 300 g Paris mushrooms
  • 1 shallot
  • 1 clove garlic
  • 1 carrot
  • 1 leek

UTENSILS

risoto aux legumes
  • A saucepan
  • A pan
  • A wooden spoon
  • Knives
  • A peeler
  • Cutting boards
  • A scale

METHOD

  1. Wash all the vegetables and parsley with water. Peel the carrot and shallot, keeping the trimmings aside. Slice them and the leek. Trim the parsley, keeping the stems aside.
  2. Make the stock: place the parsley trimmings and stems in a liter of water and bring to a boil.
  3. Chop the shallot and garlic. In a saucepan, heat a drizzle of olive oil then add the shallot and garlic and sauté over low heat for 2 minutes.
  4. Add the rice to the same pot and make it pearly (to make it translucent) for 2 minutes, then add 200 ml of stock while mixing.
  5. Add 500 ml of stock (the rest will be added as you go) and simmer, stirring very often. It takes at least 20 minutes to cook.
  6. In a pan, heat a tablespoon of olive oil and add the carrot and leek slices. Add the mushrooms after a few minutes.
  7. As soon as the rice has the right consistency (not overcooked), add the liquid cream. Then, off the heat, add the butter and parmesan, stirring vigorously. Adjust the seasoning. Serve the risotto with the vegetable mixture, and add a few parsley leaves to decorate.

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