Stop Go Risotto Recipes

Ingredients :

25 g

15 ml

1

1

4

225 g

1

1

100 g

100 g

575 ml

100 g

Garnish :

15 ml

margarine

vegetable oil

medium sized onion, chopped

clove garlic, crushed

stalks celery, thinly sliced

brown long grain rice

green pepper, chopped

red pepper, thinly sliced

mushrooms, sliced

peas, thawed

white or vegetable stock

Edam cheese, grated

salt and ground black pepper

chopped parsley

1. Heat the margarine and oil in a large pan and fry the onion over moderate heat for 4 minutes, stirring occasionally.

2. Add the garlic and celery and fry for 2 minutes.

3. Add the rice and stir to coat the grains thoroughly with oil, then add the peppers, mushrooms and peas.

4. Pour on the stock, season with salt and pepper and bring to the boil, stirring occasionally.

5. Lower the heat, cover the pan and simmer without stirring for 35-40 minutes, or until the rice is tender.

6. Add more stock if the rice dries during cooking.

7. Stir in half the cheese and stir until it has melted.

8. Turn the risotto into a heated serving dish and sprinkle with the remaining cheese.

9. Garnish with the parsley.

Alternative Suggestion :

A risotto is a marvelous vehicle for using small amount of left over cooked vegetables - cauliflower flowerets, sliced broccoli, sliced carrot and strips of fennel are especially good. Cooked meats and fish can, of course, also be added.

Serves 4

Per Serving : 17 g fat, 4 g fiber.

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