Vegetable Risotto
Makes about 48 ounces of long grain Italian rice
1 onion
2 ounces butter
4 cups veal or chicken broth
1/2 red bell pepper
1/2 green bell pepper
5 ounces sliced mushrooms
2 peeled tomatoes
1 small can of cooked red beans
1 tablespoon of pine nuts
salt and freshly ground pepper
1. Cut the bell peppers and mushrooms into slices. Crush the tomatoes.
2. Wash and rinse the rice. Dry in a clean cloth. Measure it's volume in cups and plan to use the double for the broth.
3. Peal and dice the onion.
4. In a deep pan over medium heat, melt half of the butter and fry the onion until golden
5. Slowly incorporate the rice and stir in 2 cups of the veal or chicken broth. Aside, in another pan, sauté the bell peppers and mushrooms. Stir in the tomatoes and let cook for about 6 to 8 minutes. Add these vegetables to the rice mixture. Stir in the red beans and remaining broth.
6. Fry the pine nuts, without oil, in a small pan until golden. Transfer the risotto in a service plate, add the grilled pine nuts on top and serve hot.
Reviews of Vegetable Risotto:
1-1 of 1 reviews
A cook Sep 21, 2008
Would make this again.
Not bad!
Recipe Info
100% would make this again
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