Risotto with Teriyaki vegetables
Ingredients for 2 portion(s)
- 200 g risotto rice
- 1 onion
- 3 tbsp. olive oil
- 1 dash of white wine
- 500 ml vegetable soup
- 75 ml Kikkoman Teriyaki Sauce with Toasted Sesame
- 200 brussels sprouts
- 3 carrots
- 1 pepper
- 200 g green beans
- 75 g parmesan
- a slice of butter (optional)
- pepper & a pinch of salt
Preparation
Wash and clean the vegetables. Clean the brussels sprouts and cut them crosswise. Peel the carrots and cut them into slices. Clean the green beans and cut them into pieces of about 2 cm. Blanch the vegetables briefly (not more than 5 minutes!) in salted water. Cut the pepper in pieces. Put the vegetables in the Teriyaki Sauce with Toasted Sesame and bake them in the preheated oven at 175° degrees for 15 minutes.
For the risotto: peel the onion and chop finely. Heat some olive oil in a pot and stew the onion pieces until translucent. Add the risotto rice and toast it briefly in the oil. Add the white wine and then the vegetable soup and let it boil down until the rice is cooked and creamy. Grate the parmesan cheese and add it to the risotto. If you like you can stir in a bit of butter for extra richness. Garnish the risotto with the vegetables and serve it warm.
Used products in this recipe
Ingredients for 2 portion(s)
- 200 g risotto rice
- 1 onion
- 3 tbsp. olive oil
- 1 dash of white wine
- 500 ml vegetable soup
- 75 ml Kikkoman Teriyaki Sauce with Toasted Sesame
- 200 brussels sprouts
- 3 carrots
- 1 pepper
- 200 g green beans
- 75 g parmesan
- a slice of butter (optional)
- pepper & a pinch of salt