Ingredients

	6
40 g	onion
3	garlic cloves
100 ml	water
50 ml	olive oil
250 g	rice, washed and drained
200 g	carrot, chopped finely
1 tablespoon	Vegeta Gourmet Stock Powder
150 g	fresh red paprika, cubed
100 g	corn
200 g	fresh cabbage, chopped

Preparation

1. In an electric blender combine onion, garlic, little water and chop finely.
2. To hot olive oil, add drained rice and let simmer for a few moments.
3. Add carrot, onion and garlic mixture, Vegeta Gourmet Stock Powder and a couple of tablespoons of water. Let this simmer for a few minutes.
4. Add the paprika and corn and simmer, roughly 10 minutes. While doing this gradually keep adding the rest of the water.
5. Roughly 5 minutes before the risotto is finished, stir in the cabbage and leave simmering, until the rice softens.