Vegetarian risotto with sun-dried tomatoes and mushrooms

Ingredients

• 20 g dried mushrooms
• 40 g dehydrated sun-dried tomatoes
• 200 g round-grain rice
• 1 tsp herbes de Provence
• 10 g pine nuts
• 1 tbsp olive oil
• 1 small onion
• 100 ml white wine
• 400 ml broth
• salt
• pepper
• 50 g grated Parmesan

Preparation

• Cut a small onion into pieces and sauté it in a drizzle of olive oil. Add the rice and stir until it becomes translucent.
• Then add the herbes de Provence, sun-dried tomatoes, and sun-dried mushrooms, and mix.
  
• Pour in the white wine and stir until fully absorbed. Then add half of the broth, salt, and pepper, and stir over medium heat until fully absorbed.
• Add the other half of the broth and stir. When the rice has absorbed all the broth, add the parmesan and mix well. Finally, add the pine nuts and combine everything.
  
• Serve and sprinkle with pine nuts. It's ready!

Cookware

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Questions

Photos of members who cooked this recipe