Vegetable risotto

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8 servings
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Starch

By Food24 November 03 2009
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Ingredients (16)

100.00 g butter
15.00 ml oil
2.00 onions — medium, chopped
2.00 garlic — cloves, crushed
1.00 green pepper — diced
1.00 red pepper — diced
250.00 g button mushrooms — sliced
6.00 courgettes — sliced
500.00 g rice — uncooked
2.00 Litres stock — hot, vegetable
340.00 g sweetcorn — tinned, drained
250.00 g peas — frozen
3.00 broccoli — florets
sea salt and freshly ground black pepper
50.00 ml fresh parsley — chopped
parmesan cheese — grated
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Method:

Heat the butter and oil in a large heavy-based saucepan and sauté; the onions and garlic until fragrant and soft.
Add the green and red peppers and sauté; until glossy. Add the mushrooms and courgettes and sauté; until glossy.
Add the uncooked rice and stir-fry until glossy and coated with the oil.
Add 250 ml (1 c) hot stock and stir. Simmer while stirring slowly until the stock is absorbed. Add 250 ml stock at a time, until the rice is done and has formed a creamy mixture. It will take about 20 minutes. Use extra stock if necessary.
Add the sweetcorn kernels, peas and broccoli, season to taste and heat slowly until the vegetables are warmed through.
Sprinkle with parsley and serve with Parmesan cheese if using.



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