Vegetable Risotto Recipe
Ingredients
| Long grain rice | 1 Cup (16 tbs) | |
| Butter | 60 Gram | |
| Onion | 1 | |
| Garlic | 1 Clove (5gm) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Hot water | 2 1/2 Cup (16 tbs) | |
| 1/2 x 2g packet saffron threads | ||
| Chicken | 1 | |
| Pepper red | 1/2 To taste | |
| Green pepper | 1/2 To taste | |
| Celery stick | 1 | |
| Butter | 30 Gram | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Salt, pepper | ||
Directions
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.
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.
Chef
