Molinos - Spring Vegetables Risotto
Spring Vegetables Risotto
Granja del Sol recipes

Spring Vegetables Risotto

Spring Vegetables Risotto


4 Tbsp. olive oil

1 onion

2 cups carnaroli rice

1 cup white wine

1,5 Lt (approx.) Vegetables stock

1 packet Granja del Sol Spring Salad

2 Tbsp. butter

3 Tbsp. grated parmesan cheese

Salt to taste

Pepper to taste


Chop the onion into small cubes, and stir fry it in a saucepan with a bit of oil until it gets transparent. It must not turn to colour.

Tip the rice in and mix in thoroughly. Add the white wine and bring to the boil so it removes its acidity and evaporates. Toss the rice in circles or making 8 adding the warmed up stock as the preparation demands it.

Once the rice is al dente incorporate the Granja del Sol Spring Salad. Add salt and pepper and finish cooking the rice.

Finally, set the preparation apart from heat and add the butter and the grated parmesan cheese. Cover it, leave it to rest for 2 minutes and serve.