Name: Vegetarian risotto with sun-dried tomatoes and mushrooms
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Cuisine: En
Ingredients: 20 gr sun-dried mushrooms; 40 gr sun-dried tomatoes; 200 gr arborio rice; 1 tsp Provence herbs; 10 gr pine nuts; 1 tbsp olive oil; 1 small onion; 100 ml white wine; 400 ml broth; salt; pepper; 50 gr parmesan

Ingredients

20 gr sun-dried mushrooms
40 gr sun-dried tomatoes
200 gr arborio rice
1 tsp Provence herbs
10 gr pine nuts
1 tbsp olive oil
1 small onion
100 ml white wine
400 ml broth
salt
pepper
50 gr parmesan

Preparation

Preparation15 min

Cook time40 min

Cut the onion and cook it in olive oil. Add rice and stir until it's translucent.
Add the herbs + sun-dried tomatoes + sun-dried mushrooms and stir.
Pour the wine and stir until total absorption. Then add half of broth + salt + pepper and stir at medium heat until total absorption.
Add other half of broth and stir. When the rice has absorb it all, add the parmesan and stir. Finally add the pine nuts and mix it all.
Serve and sprinkle some pine nuts on top.