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Cordelia Wylde-LaRue
Vegetarian risotto with creamy vegetables
Vegetarian risotto with green beans, mushroom stir-fry mix and cheese.
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Ingredients
Directions
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Heat the oil in a thick-bottomed pan. Add the rice and fry on high heat until the grains shine.
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Turn down the heat and add a dash of broth. Let the risotto list record this with stirring.
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Continue adding bouillon every few minutes until the rice is al dente. This takes about 20 min. Cook the green beans in 5 min.
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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.
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Spoon the grilled pieces and stir fry for another 3 minutes. Drain the green beans and scoop them through the vegetable mixture.
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Scoop the cream, cheese and stir-fry mixture through the risotto. Season with salt and pepper.
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Serve the risotto in deep plates, serve the cheese.
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Nutrition
545Calories
Sodium7% DV170mg
Fat29% DV19g
Protein48% DV24g
Carbs23% DV69g
Fiber4% DV1g
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