When you’re hit by a big hunger again and your body craves something filling: vegetable risotto with the best ingredients! Give your stomach the healthy fuel it needs, because the purer and fresher it is, the better it functions. That’s why we’ve put together a very special dish for you, with many fresh ingredients and, of course, the finest organic ingredients from Schalk Mühle. This recipe will help you surprise your guests (or just yourself) in a positive way, of course. We wish you bon appétit and good luck—raise your wooden spoons!
Ingredients
- 200g risotto rice
- 2-3 tbsp organic sunflower seeds
- 1 organic onion
- 2 organic garlic cloves
- 2-3 organic carrots
- 600ml organic vegetable broth
- 1 large red organic bell pepper
- 1 handful organic cherry tomatoes
- 1 handful black organic olives, pitted
- 125g (organic) Parmesan
- White wine to taste
- Virgin organic oil for seasoning (sunflower, safflower, flaxseed oil, …)
Preparation
Finely chop the onion and garlic cloves and sauté with a little oil in a medium-sized pot. Peel the carrots, quarter them lengthwise, cut into small slices and add to the pot, briefly sauté together.
In the meantime, prepare the vegetable broth. Now you can add the risotto rice and 3 tbsp sunflower seeds to the vegetables in the pot and briefly fry together, then pour in one or two ladles of vegetable broth and stir slowly.
Pouring and stirring is essential when preparing risotto. The risotto rice should always just be covered with liquid—not too much and not too little!
ALWAYS STIR DILIGENTLY. When the liquid has been absorbed by the rice again, add another ladle of vegetable broth to the pot. Repeat this process until the vegetable broth is used up.
Meanwhile, cut the remaining vegetables (tomatoes, olives, bell pepper) and grate the Parmesan. If you want a more intense risotto flavor, feel free to add a splash of white wine to the risotto from time to time. This rounds everything off.
Shortly before the end, add the chopped vegetables to the rice and stir carefully for another 5 minutes. Finally, stir in the Parmesan and mix in a splash of oil, and season the risotto with Mediterranean herbs, whatever your own garden provides. Flaxseed oil goes very well with this. Please serve immediately!
