Filter
Reset
Sort ByRelevance
Cordelia Wylde-LaRue
Vegetarian risotto with creamy vegetables
Vegetarian risotto with green beans, mushroom stir-fry mix and cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a thick-bottomed pan. Add the rice and fry on high heat until the grains shine.
-
Turn down the heat and add a dash of broth. Let the risotto list record this with stirring.
-
Continue adding bouillon every few minutes until the rice is al dente. This takes about 20 min. Cook the green beans in 5 min.
-
Slice the garlic. Heat the oil in a frying pan, fry the garlic for 1 min., Add the mushroom stir-fry mix and stir fry 3 min.
-
Spoon the grilled pieces and stir fry for another 3 minutes. Drain the green beans and scoop them through the vegetable mixture.
-
Scoop the cream, cheese and stir-fry mixture through the risotto. Season with salt and pepper.
-
Serve the risotto in deep plates, serve the cheese.
Blogs that might be interesting
-
20 minMain disholive oil, garlic, onions, ground cumin (djinten), red peppers, black beans, tomato sauce, beef strips,chili con carne with beef strips -
25 minMain dishchorizo sausage, oil, onions, winter carrot, tomato cubes, kidney beans, Tabasco, White rice,spicy chorizo stew with rice -
35 minMain dishsweet potato, baking flour, celery, onion, sunflower oil, grilled red peppers in a pot, kidney beans, tap water, vegetable stock, medium sized egg,winterminestrone with brown beans -
30 minMain dishcrumbly potato, pineapple slice, pineapple piece, peanut oil, sunflower oil, onion, curry powder, zucchini, cooked ham strips, smoked sausage, frankfurters,courgettestamppot from the wok with ham and pineapple
Nutrition
545Calories
Sodium7% DV170mg
Fat29% DV19g
Protein48% DV24g
Carbs23% DV69g
Fiber4% DV1g
Loved it