Vegetable Risotto

Boil vegetable allsorts in water for approx. 5 minutes, strain, collect vegetable stock and set aside.

Sauté onion in margarine, add risotto rice and fry for about 1 minute.

Pour in some vegetable stock, stir well and season with salt, pepper and soup seasoning. Gradually add remaining vegetable stock and Cremefine and simmer, stirring constantly, until risotto has a creamy consistency.

Just before the end of the cooking time, stir in vegetables, 2/3 of the Parmesan cheese and parsley. Arrange the risotto on a plate and serve sprinkled with the remaining Parmesan.

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