Fltilyklar
Vegetable Risotto
(4 people)
0,75 l chicken broth
1 chopped onion
1 bundle fresh asparagus (sliced)
1 green zucchini (cut into squares)
100 g sugar peas (cut into bits)a
2 tbsp olive oil
1 ½ cup arborio risotto
2 chopped tomatoes
1 cup chopped parsley
1 cup grated fresh Parmesan
Put the asparagus, the zucchinia and the sugar peas into a bowl, pour boiling water over and leave for 2 minutes. Then pour the water off and dry the vegetables. Heat the oil in a cooking pan, brown the onions, add the rice and stir continuously for two minutes. Then add ¼ of the broth and boil, stirring continuously, for 7 minutes or until the broth has evaporated. Add more broth and contiunue to boil. Finally add the vegetables and the rest of the broth and boil until the vegetables are ready. Stir in the cheese and the parsley and serve immediately with garlic bread and perhaps salad.
0,75 l chicken broth
1 chopped onion
1 bundle fresh asparagus (sliced)
1 green zucchini (cut into squares)
100 g sugar peas (cut into bits)a
2 tbsp olive oil
1 ½ cup arborio risotto
2 chopped tomatoes
1 cup chopped parsley
1 cup grated fresh Parmesan
Put the asparagus, the zucchinia and the sugar peas into a bowl, pour boiling water over and leave for 2 minutes. Then pour the water off and dry the vegetables. Heat the oil in a cooking pan, brown the onions, add the rice and stir continuously for two minutes. Then add ¼ of the broth and boil, stirring continuously, for 7 minutes or until the broth has evaporated. Add more broth and contiunue to boil. Finally add the vegetables and the rest of the broth and boil until the vegetables are ready. Stir in the cheese and the parsley and serve immediately with garlic bread and perhaps salad.
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