- carrot - 2 pieces
- zucchini - 2 pieces
- cauliflower - 1/4 Pieces
- kohlrabi - 1 piece
- young bow - 2 pieces
- turnip - 3 pieces
- rice - 300 Grams
- cube of chicken broth - 1 piece
- olive oil - 6 items. spoons
- dry white wine - 1 glass
- cream - 100 milliliters
- Parmesan cheese - 100 Grams
- shallots - 1 piece
- salt, pepper - - To taste
- bunch of basil - 1 piece
Peel and chop finely 1 shallot. Peel and chop the young onion, and the white and green part. Divide the cauliflower into small pieces. Carrots, kohlrabi and turnips cut into strips. Marrows cut into small pieces. In a saucepan, boil water, add salt, add a chicken cube. Not for long to cook kohlrabi until it becomes tender. Remove, cool in cold water, set aside in a sieve. Do this with all the vegetables, except for shallots and green onions. Take 950 ml of vegetable broth. Preheat 6 tablespoons of olive oil in a large saucepan over medium heat. Add onions and spring onions, salt and pepper and fry for one minute or two. Add the pic. Thoroughly move and fry for 2-3 minutes until it becomes "pearly". Add the vegetable broth. Cook the rice when it is almost ready, but still not quite dry, add the vegetables, gently stir. Pour in the cream. Add grated Parmesan, move and cook for 2-3 minutes. Serve hot with a basil leaf.
Servings: 6