Risotto With Vegan Vegetables

INGREDIENTS:

• 300 g risotto rice
• ½ onion
• 2 cloves garlic
• 2 dl white wine
• 2 beets
• 2 roots
• ½ pc zucchini
• ¼ pc celery
• 1 teaspoon tsp sugar
• 5 dkg vegetable margarine
• 3 tbsp brewer's yeast flakes

PREPARATION:

1.) Fry the rice in a little oil and then add the chopped onion and garlic.

2.) Add the wine, salt, and pepper.

3.) Bring the wine to a boil, then add a little water and add a dice of vegetable soup. (You can also use vegetable stock instead of water, you don't need a soup cube.) The water will be added continuously.

4.) Meanwhile, fry the vegetables in a pan with a little sugar except for zucchini. Fry the zucchini in another pan.

5.) When done, add the vegetables to the rice.

6.) We cook it until becomes ready. Remove from the heat and add the margarine and brewer's yeast flakes. Cover for 2-3 minutes.

7.) Stir one more time.