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Risotto With Vegetables

Risotto with Vegetables
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Risotto With Vegetables Recipe, How To Make Risotto With Vegetables Recipe

How to makeRisotto with Vegetables?How to cookRisotto with Vegetables?Learn the recipeRisotto with Vegetablesby vahchef.For all recipes visit

About Recipe

How to make Risotto with Vegetables

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Risotto with Vegetables
Author : Vahchef
Main Ingredient : Carrots
Servings : 0 persons
Published date : November 10, 2016

Ingredients used in Risotto with Vegetables
• Medium purple onion - 1 numbers.
• Medium yellow squash - 1 numbers.
• Medium yellow, red, or green bell peppers - 3 numbers.
• Medium carrots - 2 numbers.
• Cloves garlic -- minced - 2 clove.
• Olive oil - 1 teaspoons.
• Chopped fresh rosemary - 1 teaspoons.
• Uncooked arborio rice - 1 16 oz.
• Vegetable broth - 4 14.5 oz.
• Salt - 1/2 teaspoons.
• Freshly ground pepper - 1/2 teaspoons.
• Ground white pepper - 3/4 teaspoons.
• Garnish - springs.
Cut onion, squash, bell peppers, and carrots into thin strips. Saute vegetable strips and garlic in hot oil in a Dutch oven over medium-high heat until tender; stir in chopped rosemary. Remove mixture from pan and set aside. Add rice to Dutch oven, and saute 5 minutes. Reduce heat to medium. Add 1 cup of vegetable broth and cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1 cup at a time (cooking time is approximately 30 minutes). Stir in salt and black and white pepper. Spoon into a serving dish; top with vegetable mixture. Garnish, if desired.

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