Risotto with Teriyaki vegetables

Wash and clean the vegetables. Clean the brussel 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 vetegables shortly (not more than 5 minutes!) in salted water. Cut the pepper in pieces. Put the vegetables in the Teriyaki sauce and bake them in the preheated oven at 175° degrees for 15 minutes.

For the risotto: peel the onion and cut it into fine pieces. Heat some olive oil in a pot and stew the onion pieces until glassy. Add the risotto rice and roast it shortly. Add the white wine and then the vegetable soup and let it boil down until the rice is ready. Grate the parmesan cheese and add it to the risotto. If you want you can stir in a bit of butter. Garnish the risotto with the vegetables and serve it warm.

.s. cookingCatrin

In friendly cooperation with Kikkoman.