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
-
30 minLunchhalf-to-half minced, tortilla chips, Mexican spices, peanut oil, sunflower oil, bacon, corn grain, garlic, cottage cheese, chives, corn roll, iceberg lettuce, tortilla chips,mexican ball -
30 minMain dishlean bacon, chili powder, peanut oil, sunflower oil, garlic, onion, Brown bean, soy sauce, Tabasco,chilli dish with cucumber and bacon -
55 minMain dishsticking potatoes, Red onions, red peppers, garlic, olive oil, chicken dish sweet chili, skip complete Tuscany,chili chicken with roasted potatoes -
30 minLunchgrilled pieces (gourmet), grater and juice of lemon, fresh rosemary needles or fresh thyme leaves, olive oil, mustard, mini romaine lettuce, lamb's lettuce, arugula, pumpkin seeds,crispy salad with grilled pieces and peaches
Nutrition
545Calories
Sodium7% DV170mg
Fat29% DV19g
Protein48% DV24g
Carbs23% DV69g
Fiber4% DV1g
Loved it