Roughly chop the rocket. Sauté shallots and onions in a saucepan with olive oil, add rice, salt, sauté briefly and fill with vegetable stock.
Cover and simmer on a low heat for 30-40 minutes. After about 30 minutes, stir in wine, rocket and cream. Season to taste with nutmeg and pepper
Serve and sprinkle with feta cheese.
![](../images/info/kueche-tipp.png)
If you are using fresh vegetables cut these into small pieces, add them to the rice after 20 minutes. Fold in the fresh herbs last.