ingredients

300 g of risotto rice
1l of vegetable broth (2 cubes)
500 g of Gourmet mixes of d'aucy peas, mushrooms and drained onions
20 cl of dry white wine
1 sprig of chopped fresh rosemary
6 tablespoons grated Parmesan cheese
turmeric
salt
pepper
2 tablespoons olive oil
20 g butter

Steps

Step 1

Boil 1 liter of water with the vegetable broth (2 cubes). Leave aside.

2nd step

In a Dutch oven, add olive oil, salt and pepper, turmeric.

Step 3

Add the rice, stir well until it becomes translucent.
Then add the white wine and cover with broth at the height of the rice.
Let evaporate.

Step 4

When the liquid is absorbed, pour the broth by ladles and continue cooking (about 20 minutes).
Be careful, the rice should never boil over, it should "whisper" on the fire.

Step 5

When the broth has been fully inserted into the rice, add the Gourmet Blends of Duck Peas, Onions, Mushrooms.
Mix and cook for five minutes.

Step 6

Off the heat, add the butter in pieces, parmesan and rosemary.
Mix and serve immediately.