Risotto with beans

There are so many good and different options for making risotto. But I like risotto, which has beans, celery, carrots and other vegetables. It turns out very aromatic and tasty!

Ingredients

• Rice "Arborio" - 200 Gram
• Onion - 1 Piece
• Celery root - 50 Grams
• Garlic - 2 Cloves
• Green beans - 100 Grams
• Carrots - 1 Piece
• Tomato - 1 Piece
• Parmesan cheese - 100 grams
• Parsley - 2-3 Pieces (twigs)
• Olive oil - 3 tbsp. spoons
• Spices - To taste

Directions

1. Cut all vegetables into cubes. Grate Parmesan.
2. In a deep frying pan, in olive oil, fry the onion until soft. Salt and pepper.
3. Add carrots, beans and celery. Stir and simmer under the lid for 15 minutes. Z
4. Sprinkle the rice, fry it for a couple of minutes over medium heat.
5. Pour in (in portions) half a liter of hot vegetable broth. Bring the risotto to a boil and simmer, covered.
6. The rice should absorb all the liquid. Add tomatoes to almost finished rice. Cook for another 10 minutes.
7. Sprinkle the finished risotto with chopped herbs and grated cheese. We mix.