Vegetable, mushroom and grana padano risotto

The grana padano cheese has to be crushed. I use the one from Mercadona that comes in 100 grams sachets. If you don't have shredded cheese you must grate it previously and keep it reserved until the end of the recipe. Chop the vegetables. The mushrooms in quarters. The peppers in cubes. The leeks in slices that we then desilachamos and chopped garlic. These are the ingredients that we will use. The garlic is missing, I put it frozen and the spices. If you do not want to open two bricks of broth for the little that is needed you can add the 300 of water. I made soup at night and I put all the vegetable broth. It is more tasty.

We will use a very large frying pan, since there will end up everything with the rice and everything for 4 people. We put all the vegetables to fry except the garlic with a little extra virgin olive oil. I to not use so much oil and make the recipe more light when there are so many vegetables I put a little water, when the water is consumed the vegetables are more done and just browned with the oil. At that moment I add the garlic. I add it at the last minute so that it doesn't burn and doesn't become bitter.

Meanwhile we put the broth in a saucepan until it reaches boiling point and we close the fire.

Add the rice to the vegetables and let it brown a little, stirring from time to time. About 4-5 min. and we begin to add little by little the broth, salt and the spices and we are stirring, until we see that our rice has absorbed almost all the broth. There should be a little bit left. The brown rice is ready in 20 - 25 minutes over high heat. When we taste it and we see that it is ready, we add the 100 grams of crushed grana padano and we finish integrating everything. That is why it is important that we have a little bit of broth left. Just a little bit. And nothing more. To enjoy it freshly made and the next day too because it is ideal. I hope you like it. Let me know how it turns out. 😋