NUTS RISOTTO Recipe
Summary
VegetarianVegetarian
Ingredients
6 oz. rice
1 cup diced nuts
1 cup vegetable cooking water
2 oz. mushrooms
2 oz. butter
2 tomatoes
herb bouquet
salt, pepper
grated cheese and nuts for garnish
Directions
Slice the onions and prepare mushrooms and brown lightly in butter.
Add the washed and dried rice and cook for 5 minutes, stirring to coat all the rice with butter.
Add the diced skinned tomatoes, herbs and seasoning and turn into a casserole or stew pan.
Pour the stock over, cover and cook gently for 1/2'hour, or until the stock is absorbed.
Remove herb bouquet, add the 1 cup diced nuts, mix in and heat through.
Sprinkle with grated cheese, garnish with wedges of nutmeat or cooked mushrooms amd serve hot in the cooking pan.
Add the washed and dried rice and cook for 5 minutes, stirring to coat all the rice with butter.
Add the diced skinned tomatoes, herbs and seasoning and turn into a casserole or stew pan.
Pour the stock over, cover and cook gently for 1/2'hour, or until the stock is absorbed.
Remove herb bouquet, add the 1 cup diced nuts, mix in and heat through.
Sprinkle with grated cheese, garnish with wedges of nutmeat or cooked mushrooms amd serve hot in the cooking pan.
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