For the vegetable risotto, dice the onion and sauté in a little olive oil until translucent.
Add the risotto rice, the grated vegetables and the tomatoes and fry briefly.
Add the white wine and let it boil down. Now gradually pour in the hot vegetable soup, stirring constantly.
When the rice is almost cooked, add the butter and the Parmesan cheese. Finish cooking the vegetable risotto and serve.
Preparation Tip:
The vegetable risotto is a delight on its own, but can also be served with a piece of roasted meat, fish or shrimp. As a main course for 4, as a side dish for 6 people.
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