Wuselig Recipes · Recipe 38
VegetarianPea risotto with vegetarian hard cheese
Pea risotto with vegetarian hard cheese: an easy vegetarian family recipe with Puschel and Flauschi, precise quantities and shared tasks for children and adults.
The little story
A little kitchen adventure
Puschel watches the rice turn creamy. Puschel“It drinks the stock!” Flauschi nods. Flauschi“One little sip at a time.” He patiently waits for his bowl and carefully blows over the first spoonful.
Preparation: about 10 min · Cooking/baking: about 25 min · Total: about 35 min
For 4 family portions
How to make it
In a few words: Cook risotto rice by adding hot stock gradually, then add peas, butter and cheese.
Ingredients
- 250 g risotto rice
- 1 small onion
- 1 tbsp olive oil
- 800 ml hot vegetable stock without meat or fish
- 200 g frozen peas
- 50 g hard cheese explicitly labelled vegetarian, without animal rennet
- 1 tbsp butter
Method
- Children: Weigh rice. Adults peel and dice onion and grate cheese.
- Adults: Heat stock in another pan and keep warm.
- Adults: Warm oil, soften onion for 3 minutes and stir in rice for 1 minute.
- Adults: Add a ladle of stock and simmer gently, stirring often. Add another ladle when most liquid is absorbed.
- Adults: Add peas after about 15 minutes. Cook for another 5–10 minutes until rice is tender with a slight bite and peas are thoroughly heated; add extra hot water if needed.
- Adults: Remove from heat and stir in butter and vegetarian hard cheese. Ordinary Parmesan often contains animal rennet and is not suitable here.
- Children: Serve slightly cooled in shallow bowls. Cool leftovers promptly and refrigerate.
Equipment
Kitchen scales, a bowl and the cooking equipment named in the steps. Adults handle all hot or sharp equipment.
Allergens and shopping
Milk; depending on stock: celery. Always check the actual ingredient labels and family allergies.
Buy any cheese explicitly labelled vegetarian and without animal rennet; choose pastry without animal lard.