- chicken broth - 5 cups
- olive oil - 3 items. spoons
- Butter - 3 Art. spoons
- Yellow Onion - 1/2 Pieces
- carrots - 3 pieces
- cauliflower - 1/2 cup
- broccoli - 1/2 cup
- yellow squash - 1 piece
- salt - - To taste
- fresh fennel - - To taste
- rice arborio - 1 / 2-1 Cups
- dry white wine - 1 / 2-1 Cups
- green onions - 4 pieces
- frozen peas - 1/2 cup
- goat cheese - 120 grams
- Parmesan cheese - 1/2 cup
Finely chop the onion, squash and spring onions. Cut the carrots into cubes. Pour the chicken broth in a small saucepan. Boil. In a large frying pan heat 2 tbsp. spoons of olive oil and 2 tablespoons of butter. Add chopped onions and carrots. Stir and fry for 1-2 minutes. Add cauliflower and fry 1 minute. Add broccoli and fry for 30 seconds. Add the squash and fry for 30 seconds. Sprinkle with salt and mix. Put the mixture on a plate and set aside. Add 1 tbsp. spoons of olive oil and 1 tablespoon of butter on the same frying pan. Heat on medium heat. Add rice and stir, fry for 1 minute. Add half the wine and 1 1/2 teaspoons of salt. Stir and fry until liquid evaporates. For the next 30 to 45 minutes add 1 cup boiling broth, stirring. Cook until the broth is absorbed. Add the remaining half of the wine and cook until evaporated. Add the green onions and peas, mix. Salt to taste. Add one more serving of broth if necessary. Add more salt if necessary. Once the rice is ready, remove from heat. Add the goat cheese, Parmesan and vegetables, stir. Decorate with dill sprouts and serve.
Servings: 8