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Vegetable risotto

Recipe from: 2/4/1999 12:00:00 AM
Ingredients 16
Servings 8


  • 100
  • 15
  • 2
    medium onions, chopped
  • 2
    cloves garlic, crushed
  • 1
    green pepper, diced
  • 1
    red pepper, diced
  • 250
    fresh button mushrooms, sliced
  • 6
    courgettes, cleaned and sliced
  • 500
    uncooked rice
  • 2
    hot vegetable stock
  • 340
    sweetcorn kernels, drained
  • 250
    frozen peas
  • 3
    broccoli florets, broken into smaller florets
  • salt and freshly ground black pepper
  • 50
    chopped parsley
  • freshly grated Parmesan cheese to taste, optional


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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