Vegetable Risotto

For the vegetable risotto, sauté the diced onion with a little hot oil in a saucepan until translucent. Add the rice and sauté, stirring constantly.

Add clear soup by the ladleful over low heat, stir until there is only a little liquid left in the pot, add soup again and continue stirring. Repeat the process until the soup is used up or the rice is cooked almost al dente.

Clean, wash and chop soup vegetables and spring onions. Blanch and peel tomatoes, remove seeds and cut into pieces. Add soup vegetables and spring onions to the rice in the pot for 5 minutes and cook.

Mix the tomatoes with the rice, season with salt and pepper and stir in the grated Parmesan cheese.

Garnish the vegetable risotto with basil leaves.

Preparation Tip:

For a true Italian flavor, use a little less soup and a glass of white wine for the vegetable risotto.

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