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Le Chaudron recipe
Risotto crémeux aux légumes des petits chefs
Little chefs' creamy vegetable risotto
⏱ 30 minServes 4Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
180 g (6 oz)short-grain rice
600 ml (2½ cups)unsalted vegetable stock
1small zucchini, finely diced
1carrot, finely diced
40 g (1½ oz)mild grated cheese
- 180 g (6 oz) short-grain rice
- 600 ml (2½ cups) unsalted vegetable stock
- 1 small zucchini, finely diced
- 1 carrot, finely diced
- 40 g (1½ oz) mild grated cheese
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soften the zucchini and carrot in a sauté pan for a few minutes.
- Add the rice and stir 1 minute.
- Add the stock a ladle at a time, stirring, letting each be absorbed.
- Cook 18 minutes until very soft and creamy.
- Stir in the cheese off the heat.
- Let cool to lukewarm before serving.
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