Try this Vegetable Risotto recipe, or contribute your own. "Cheese" and "Friends" are two of the tags cooks chose for Vegetable Risotto.
Yield: 1 servings Ready in 1 hours
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|20 mlVegetable stock; (2/3fl oz)|
|Parmeasan cheese; after|
|500 mlWater; (17 1/2fl oz)|
|2 Fennel stalks; finely|
|2 Bay Leaves|
|1 Handful small mushrooms|
|1 tbChopped fresh parsley|
|For vegetable stock|
|Rice; see measurements on|
|1/2 Onion; chopped in big|
|Seasoning; a sprinkle|
|1/2 Vetable stock cube|
Vegetable Risotto Preparation
Boil the water with the stock cube and herbs, simmer for about 10 minutes. Now cook rice with stock following the instructions on packet for the right ammount of liquid. When rice is almost ready add the courgette, mushroom and cheese. Finally add the butter and parsley to the ready cooked rice. Serves 1
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