Risotto with vegetables
- 50 g Butter
- 30 g Onions, diced thinly
- 10 g Garlic, crushed
- 300 g Risotto rice
- 100 ml White wine
- 700 ml Vegetable stock
- 500 g Cut the vegetables (aubergines, courgettes, chilli/paprika, etc.) into bite-sized pieces
- 30 g Finely grated Sbrinz or Parmesan
- Freshly ground pepper
Preheat the grill in the Volcano position for 5 minutes at the medium level, with the BBQ Wok. Grill lid open.
Heat the butter in the preheated BBQ Wok, sauté the onions and garlic in the wok.
Add the rice and sauté it until the rice is glazed.
Deglaze with the white wine and allow to simmer with a closed lid. Pour in the vegetable stock slowly while stirring continuously. Allow everything to simmer for 10 minutes.
Add the vegetables and simmer everything until the rice is creamy and the vegetables are al dente. Before serving, stir in the cheese and season with salt and pepper.
The dish can also be prepared on the side hot plate when using the Arosa Premium gas kettle barbecue.