Mediterranean Vegetable Risotto

For the vegetable risotto, wash the vegetables. Clean the mushrooms with a vegetable brush if necessary (do not wash).

Chop the onion, bell bell pepper, zucchini and tomatoes into small cubes, cut the mushrooms into thin slices and halve them depending on their size.

Wash the arugula, pat dry and put some of it on the side, coarsely chop the rest of the arugula. Grate the Parmesan cheese with a Parmesan grater.

Lightly fry the onion in hot oil (should not turn brown). Then add the peppers and mushrooms and fry. Then add the zucchini and fry briefly.

Now add the rice and sauté briefly until it is slightly translucent. Deglaze with Prosecco and let it reduce completely over medium heat, stirring again and again.

Gradually add the hot soup in small amounts and let it simmer down in between until only a little liquid is left. Stir again and again.

Repeat until the soup is used up. After the last pass (there should still be a little liquid left) add the tomatoes and mix in the parmesan and arugula.

If necessary, season with a little salt and let stand briefly. Arrange on plates, sprinkle the arugula and the freshly grated Parmesan over the finished risotto.

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