Vegetarian risotto with sun-dried tomatoes and mushrooms

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Main Dish

2 servings

Very Easy

55 min

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Craving an easy and comforting dish? Risotto will be your best ally! Here, a vegetarian version awaits you, garnished with sun-dried tomatoes and mushrooms, all sprinkled with pine nuts to add a crunchy touch to this creamy dish. Step by step, follow the instructions to create this ultra-simple recipe that will fill your kitchen with a delightful aroma. Written, photographed, and video-taped, we explain how to achieve this must-have dish that will undoubtedly please the whole family.

Ingredients

• 20 g sun-dried mushrooms
• 40 g sun-dried tomatoes
• 200 g arborio 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!

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