Sneaky Vegetable Rice (Risotto or Long grain)

This is a great dish that can be used as a vegetarian (by substituting chicken stock with water) or vegan dish (by also using oil instead of butter and skipping the cheese). My love with this recepe is for its second purpose, which is making my picky eater, eat vegetables. I hope you like it as much as we do!
 
Preparation time: 35 min
Difficulty: Simple
Servings: 4

Ingredients:

    Rice (Risotto or long grain)    200gr / 1 cup
    Butter    30gr / 1 ounce
    Mushrooms Champignon    6-8 pieces
    Courgette/Zucchini    1 piece
    Carrot    1 piece
    Ognon    1 piece
    Parmasan cheese (or )    30 gr / 1 ounce
    oil    4 full spoons
    chicken stock    if you wish


Procedure:

1. Grate all the vegetables
2. Mix the grated vegetables, the oil and the rice in a pan and stir-fry them in medium heat.Remove from heat when the rice is golden or earlier if it starts attaching to the pan.
3. In another pan, pour your chicken stock / water (about 1 l) and bring it to a boil. You can always add more if you need it.
4. Add small amounts of boiling water (about 200 ml or the equivalent of a small glass at a time).
5. Adjust salt.
6.  Continue by adding more stock/water when it reduces. You do this until the rice is cooked.
7. At the end add the butter and the cheese. Leave it rest for 10 minutes and then serve.

For more details and insides you can watch the video: