Vegetable Risotto

Ingredients (for 4):

• Olive oil - 1 tbsp
• Onion - 150 g
• Garlic - 1 tsp
• Long rice - 400 g
• White wine - 1 tbsp
• Chicken stock - 1 litre
• Turmeric powder - 1/4 tsp
• Tomato - 150 g
• Cauliflower - 250 g
• Fresh shiitake mushroom - 50 g
• Salt - 1 tsp
• White pepper powder - 1/4 tsp

Procedures:

1. Cut the cauliflower into smaller pieces, then soak in salted water for a while.

2. Put the cauliflower in boiling water and blanch for 3 minutes. Drip dry.

3. Cut the tomatoes into dices.

4. Cut the shiitake mushroom into big pieces.

5. Chop the onion finely.

6. Cook the onion with olive oil, and then add in the garlic.

7. Add the long rice in, then add the white wine, continue to stir well.

8. Boil the chicken stock and gradually add the steaming hot stock into the rice, stir well throughout the process.

9. Continue until all the stock is used up, and then add the seasoning and vegetables. Cover with the lid.

10. Mix well the vegetable and rice before serving.