Vegetable risotto recipe And Books
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Vegetable risotto recipe and books|
So you would like to know how to make Vegetable risotto recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!
150 ml olive oil
1 onion finely chopped
1 clove garlic finely chopped
1 red pepper de seeded and chopped
1 green pepper seeded and chopped
200g longgrain rice
salt paprika sugar
225g frozen peas
175 g mushrooms chopped
175g canned carrots chopped
225g tomatoes skinned de seeded and chopped
40g grated Parmesan or Emmenthal cheese
Heat the oil in a pan. Fry the onion garlic and peppers for 5 minutes until they begin to soften.
Add the rice and fry stirring for about 3 minutes until it begins to look transparent.
Season with salt paprika and sugar.
Gradually pour in the water.
Cover and cook gently over a low heat for about 20 minutes until the rice is tender and has absorbed all the water.
The grains of rice should remain separate so do not stir just shake the pan from time to time.
Cook the peas separately in boiling salted water for 5 minutes then drain.
Fry the mushrooms in the butter then drain.
Add the peas mushrooms carrots and tomatoes to the rice and heat through.
Finally stir in the grated cheese.
We truly hope you will like this American recipe, and enjoy your tasty Vegetable risotto recepie. Check out these great recipe books and learn how to make Vegetable risotto!
View Recipe Books - Vegetable Recipe
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