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VEGETABLE RISOTTO

Ingredients for People

50 g Butter
30 g Onion, finely diced
10 g Garlic, pressed
300 g Risotto rice
100 g White wine
700 g Vegetable stock
500 g Vegetables (aubergines, courgettes, peppers, etc.), chopped into bite-size pieces
30 g Sbrinz or Parmesan cheese, finely grated
Salt
Ground pepper

PREPARATION

Wash the vegetables and cut into bite-size pieces.

COOKING

Preheat the barbecue wok for around 5 minutes at a medium heat with the lid closed.
Warm the butter in the wok, sauté the onions and garlic, add the rice and continue to sauté until it becomes translucent. Deglaze with white wine and simmer with the lid closed. Pour in the vegetable stock. Simmer for 10 minutes, add the vegetables and simmer until the rice is viscid and al dente. Stir in the cheese before serving and season with salt and pepper.

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