Vegetable Risotto

Peel and finely dice the onion and garlic.

Dice the carrot and zucchini small, slice the mushrooms, finely chop the parsley and grate the Parmesan fresh.

Heat oil in a large pan and sauté the onion and garlic until translucent.

Add the carrot and zucchini and briefly sauté them.

Stir in the rice and tomato paste and toast for 1–2 minutes until the rice becomes slightly translucent.

Deglaze with white wine and let it reduce while stirring.

Gradually add hot meat stock and simmer, stirring occasionally, until the rice is creamy and cooked; season with salt and pepper.

Stir in the peas and mushrooms during the last 10 minutes and finish cooking.

Remove the pan from the heat, stir in cold butter and Parmesan, sprinkle with parsley and serve immediately.