Radish Risotto

In a large saucepan, sauté rice with diced shallots in olive oil, then deglaze with white wine and simmer briefly, stirring, until liquid is almost absorbed and evaporated.

Add a little soup until the rice is covered about two fingers’ width with liquid and return to a boil.

Reduce the heat and simmer the risotto for about 20 minutes. Repeatedly add soup during this time, stirring constantly. Take care that the rice does not burn towards the end of the cooking time. Add remaining liquid as needed. The rice should still be somewhat firm to the bite after cooking.

In the meantime, clean, wash and quarter the radishes. Wash and clean the spring onions and cut them into rolls.

Add the radishes and onions to the rice about 10 minutes before the end of the cooking time and heat through.

Stir in the Parmesan, season with salt and pepper and serve.

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