Recipe Vortex

1 small white onion

1 tsp olive oil

1 tbsp vegetable broth powder (yeast free)

150 g Risotto Rice (Arborio)

1 bunch of green asparagus

1/2 Zucchini

50 g frozen peas (optional)

1 handful fresh herbs (dill, parsley, mint)

To taste salt and pepper

to serve fresh watercress (optional)

Dissolve the vegetable broth powder in 750 ml hot water and pour into a carafe. Dice the onion and place into a large pan with the olive oil and fry until golden.

Add the rice with a bit of vegetable broth and saute for a few minutes. As soon as the liquid is absorbed, add vegetable broth, ladle by ladle until all the vegetable broth is used (this takes about 20 minutes).

In the meantime, wash the veggies and cut into small pieces. Once the Risotto is about 7 minutes away from being done, add the veggies and stir in until the rice and veggies are soft. Right before serving, add the fresh herbs. Serve with watercress and use salt and pepper to taste.