Ingredients
- 60 ml of olive oil
- 150 g of leek cut in 2 cm strips
- 4 cloves of garlic, thickly sliced
- 150 g of green beans in 2 cm lengths
- 150 g of celery in 2cm strips
- 100 ml of white wine
- 300 g of risotto rice
- 1 l of vegetable stock
- 60 ml of chopped mixed herbs chopped
- 90 ml of grated Parmesan
- 40 g of margarine
- 2.5 ml of black pepper
Instructions
- Sweat the vegetables in the olive oil for 10 minutes, then add the rice and continue to cook until the rice is translucent.
- Season, add the wine and cook until it is absorbed.
- Add 5 dl of the stock and cook until it is completely absorbed.
- Turn off the heat, stir in the margarine, Parmesan and herbs.
Notes
Serve with a salad.