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Mixed Vegetable Rissoto
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Submitted by:
Jimmy |
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Rissoto is a very delicious and creamy rice dish. It requires time and patients because you can't leave it during a lot of the cookng time. |
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INGREDIENTS:
- 2 cup(s) , Arborio Rice
- 2 tablespoon(s) , Olive Oil
- 2 tablespoon(s) , Butter
- 1/2 medium , Onion Finely Chopped
- 1/2 cup(s) , Carrots Finely chopped
- 1/4 large , Red Bell Pepper Cored and Chopped
- 1/2 cup(s) , Zucchini Finely Chopped
- 3/4 cup(s) , Green Peas Cooked
- 1 cup(s) , Dry White Wine
- 5 1/2 cup(s) , Chicken Broth
- 1/4 cup(s) , Fresh Parsley Chopped
- 0 to taste , Parmesan Cheese Grated
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| Instructions: |
Heat the olive oil and butter together in a large saucepan over medium heat.
Sauté the chopped onion until lightly browned, add the mixed vegetables and sauté for about 10 minutes.
Stir in the rice, add the wine and stir until completely evaporated.
Add the broth, one cup at a time, letting each cup absorb before adding the next, stirring occasionally. (Cooking time is about 15 minutes, or until the rice is tender). The risotto will be ready when it becomes creamy, it should not be too dry nor runny.
Sprinkle with fresh parsley. Remove from heat and add grated Parmesan cheese to taste |
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