- Butter 12.5 g
- Onion, finely diced 7.5 g
- Garlic, pressed 2.5 g
- Risotto rice 75 g
- White wine 25 g
- Vegetable stock 175 g
- Vegetables (aubergines, courgettes, peppers, etc.), chopped into bite-size pieces 125 g
- Sbrinz or Parmesan cheese, finely grated 7.5 g
- Ground pepper
Wash the vegetables and cut into bite-size pieces.
Preheat the barbecue wok for around 5 minutes at a medium heat with the lid closed.
Warm the butter in the wok, sauté the onions and garlic, add the rice and continue to sauté until it becomes translucent. Deglaze with white wine and simmer with the lid closed. Pour in the vegetable stock. Simmer for 10 minutes, add the vegetables and simmer until the rice is viscid and al dente. Stir in the cheese before serving and season with salt and pepper.
5 minutes at a medium setting with the lid closed