Stop Go Risotto Recipe
Stop Go Risotto Recipes
medium sized onion, chopped
clove garlic, crushed
stalks celery, thinly sliced
brown long grain rice
green pepper, chopped
red pepper, thinly sliced
white or vegetable stock
Edam cheese, grated
salt and ground black pepper
Heat the margarine and oil in a
large pan and fry the onion over moderate heat for 4 minutes,
Add the garlic and celery and fry
for 2 minutes.
Add the rice and stir to coat the
grains thoroughly with oil, then add the peppers, mushrooms and
Pour on the stock, season with salt
and pepper and bring to the boil, stirring occasionally.
Lower the heat, cover the pan and
simmer without stirring for 35-40 minutes, or until the rice is
Add more stock if the rice dries
Stir in half the cheese and stir
until it has melted.
Turn the risotto into a heated
serving dish and sprinkle with the remaining cheese.
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.
Per Serving :
17 g fat, 4 g fiber.
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