For the vegetable risotto, chop the onion into small cubes. Heat the butter in a saucepan and sauté the onion until translucent. Add the risotto rice and let it sweat briefly.
Add the vegetable soup, stirring constantly, and bring to a simmer. After 15 minutes, add white wine and continue to simmer until the rice has absorbed all the liquid.
Briefly boil peas and corn in water until soft. First add the vegetables, then the Parmesan cheese to the rice and mix well. Season with salt and pepper and serve the vegetable risotto.
Preparation Tip:
The vegetable risotto can also be prepared with other vegetables. Garnish with fresh basil leaves and refine.
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