 |
Risotto with Vegetables
Recipe By : Tabasco recipe brochure
Serving Size : 3 Preparation Time :0:00
Categories : Main courses, vegetarian* One-dish meals*
Quick dishes* Side dishes, starches*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
50 grams butter
1 large onion -- finely chopped
1 red bell pepper -- sliced in strips
1 green bell pepper -- sliced in strips
1 yellow bell pepper -- sliced in strips
1 courgette
halved, sliced 1cm thick
100 grams mushroom -- sliced
225 grams long-grain white rice -- (~1-1/4c)
600 milliliters vegetable bouillon -- (~2-1/3c)
1 tablespoon Tabasco jalapeno sauce
25 grams freshly grated Parmesan -- (~1/2c)
pepper & salt -- to taste
chopped parsley -- for garnish
Saute the onion in butter about 5 min.
Stir in the vegetables and rice; continue cooking 5 min more.
Add the bouillon, S&P.
Bring to a boil.
Cover and put on lowest heat.
Cook 15 min [or more] till water is gone.
Stir in the jalapeno sauce and the Parmesan cheese.
Garnish with parsley.
Serves 4 according to the recipe?, but there must be more to
the meal.
We got two main-dish meals with salad, and then used the leftover
serving as a side dish with something else.
- - - - - - - - - - - - - - - - - -
NOTES: It's not really a risotto, but it tastes good anyhow.
|
