Vegetable Risotto Recipe


MethodMain Ingredient


 Long grain rice1 Cup (16 tbs)
 Butter2 Ounce (60 Gram)
 Garlic1 Clove (5 gm)
 Dry white wine1⁄2 Cup (8 tbs)
 Hot water2 1⁄2 Cup (40 tbs)
 Saffron threads1 Gram (1/2 Of 2 Gram)
 Chicken stock cube1
 Red pepper1⁄2
 Green pepper1⁄2
 Celery stick1
 Butter1 Ounce (30 Gram)
 Grated parmesan cheese2 Tablespoon
 Salt To Taste
 Pepper To Taste


Heat butter in pan, add peeled and finely chopped onion and crushed garlic.
Cook until onion is tender.
Add rice, stir until well coated with butter mixture.
Add wine and 1 cup of the hot water, add saffron and crumbled stock cube.
Stir well, bring to boil.
When water has almost evaporated, add remaining hot water, reduce heat, cook until this water has been absorbed.
Cooking time is about 20 minutes from the time the first cup of hot water is added.
Cook rice uncovered throughout.
Add the seeded and finely chopped peppers and finely chopped celery, mix well.
Stir in extra butter and parmesan cheese, salt and pepper.
Stir gently until butter melts.