Vegetable risotto

Sauté the aromatics:

1. In a large skillet, melt the 2 tablespoons of butter over medium heat.

2. Add 1/4 of a finely chopped white onion and the chopped garlic clove. Sauté until translucent and fragrant.

Add the vegetable mix:

1. Add the 500 g of La Huerta Campesina with Rice to the skillet.

2. Cook for about 3 minutes, stirring occasionally, until the mixture is completely thawed and well combined.

Deglaze with wine:

1. Pour 1/2 cup of white wine into the skillet.

2. Let the mixture simmer gently for about 2 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly.

Add the creamy ingredients:

1. Add 1 cup of heavy cream and 1/2 cup of grated Parmesan cheese to the skillet.

2. If the La Huerta Campesina with Rice package includes a seasoning packet, add it at this step.

3. Mix all the ingredients well until fully combined.

Final cooking:

1. Reduce the heat to medium-low.

2. Cook the mixture for 4 to 6 more minutes, stirring occasionally, until the risotto is hot and has reached a creamy consistency.

Serve:

1. Remove the skillet from the heat.

2. Serve the vegetable risotto immediately, dividing it into individual plates or a large serving dish.

3. If desired, sprinkle a little more Parmesan cheese on top before serving.