Name: Creamy Garden Risotto
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 small aubergine, diced; Salt and pepper to taste; 5 tablespoons sour cream; 1 courgette, diced; 1 medium onion, finely chopped; 120 milliliters white wine; 250 grams chestnut mushrooms, chopped; 300 grams risotto rice; 3 tablespoons tomato puree; 4 cloves garlic, minced; 1.2 liters vegetable stock; 8 sundried tomatoes, finely chopped; 40 grams parmesan cheese, grated; 2 teaspoons dried oregano; 1 large bell pepper, diced; handful of fresh basil leaves, chopped; 2 tablespoons olive oil

Risotto Dish

My risotto looks too dry, what did I do wrong?

Do I really need to stir the risotto constantly?

Can I use low-fat or non-dairy milk instead of stock?

What is the right texture for a perfectly cooked risotto?

Is it necessary to add cheese and butter at the end?

Experience the essence of garden-produced vegetables with this creamy risotto that's bursting with flavor. Loaded with colors and textures, every bite is a vibrant orchestra satisfying both vegetarians and non-vegetarians alike. It is as nutritious as it is delicious, and it's perfect for a comforting dinner.

Milk

Gluten Free

Vegetarian

Fresh Vegetables

gram

eggplant

Seasonings

Salt & Pepper

Creams & Creamers

sour cream

zucchini

onion

Wine

milliliter

white wine

Mushrooms

button mushroom

Grains & Rice

arborio rice

Canned Vegetables

tomato puree

garlic

Stocks & Broths

vegetable stock

sun dried tomato

Cheese

parmesan cheese

dried oregano

bell pepper

fresh basil

Oils

olive oil

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin A

Vitamins

Vitamin C

Choline

Beta-carotene

Lutein+zeaxanthin

Water

Selenium

Added Sugar

Sugar

Carbohydrates

Protein

Dietary Fiber

Cholesterol

Trans fatty acids

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Dietary Folate Equivalents

Lactose

Vitamin K

Alpha-carotene

Beta-cryptoxanthin

Lycopene

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Creamy Corn and Zucchini Risotto

Creamy Garden Risotto

Produce

Baking Goods

Dairy

Beverages

Pasta, Sauces, Grain

Meal

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Set a large pot over medium heat and pour in the olive oil. Once heated, add in the onion, aubergine, bell pepper, courgette, mushrooms, and garlic. Season with a pinch of salt and pepper.

Cook the vegetable mix, stirring regularly until they become soft, and most of their natural moisture evaporates.

Stir in the risotto rice to the softened vegetables and continue to cook for about a minute till it's well coated in the oil.

Add the tomato puree and white wine to the pot. Stir well until the wine is completely absorbed. Then, pour in a third of the vegetable stock and bring to a simmer.

Mix in the sundried tomatoes and oregano. Gradually add the rest of the vegetable stock in two more stages, waiting until each added portion is almost fully absorbed before adding the next one.

Once the rice is tender and has a creamy consistency, lower the heat. Stir in the parmesan cheese, sour cream, and chopped basil leaves.

Taste the risotto and adjust the seasoning with salt and pepper if needed. Serve the Creamy Garden Risotto immediately for the best dining experience.

Experience the essence of garden-produced vegetables with this creamy risotto that's bursting with flavor. Loaded with colors and textures, every bite is a vibrant orchestra satisfying both vegetarians and non-vegetarians alike. It is as nutritious as it is delicious, and it's perfect for a comforti

Creamy Garden Risotto

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