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Vegetable Risotto https://www.metro.ca/userfiles/image/recipes/risotto-legumes-6022.jpg PT20M PT30M PT50M
In a large pot, heat the oil and butter. Add, onion, celeri and carrot and cook over medium heat for 3 to 4 minutes. Add the rice and mix well to coat the rice grains well. Add the white wine and cook over medium heat, stirring constantly until the liquid is almost completely absorbed. Continue cooking by adding, several times, just enough broth to cover the rice. Stir each time until the liquid is absorbed. Continue cooking the same way, adding broth in small amounts. In all, cooking time should take 20 to 25 minutes. Five minutes before the risotto is cooked, add the zucchini, yellow pepper and Parmesan. Remove from the heat and season to taste. Serve immediately as risotto doesn't wait.
6
2 Tbsp. (30 mL) butter 1 Tbsp. (15 mL) extra virgin olive oil 1 yellow onion, thinly sliced 1/4 cup (60 mL) celery, diced 1 large carrot, peeled and diced 1 cup (250 mL) arborio rice (italian rice) 1 cup (250 mL) white wine 2 to 3 cups (500 to 750 mL) chicken broth 1/2 cup (125 mL) zucchini, diced 1/4 cup (60 mL) yellow pepper, diced 1/2 cup (125 mL) fresh parmesan, coarsely grated Salt and freshly ground pepper to taste
Vegetable Risotto

Vegetable Risotto

Rate this recipe
2 Votes
  • Gluten-free
6
Vegetable Risotto
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    butter
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  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
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  • 1
    yellow onion, thinly sliced
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  • 1/4 cup
    (60 mL)
    celery, diced
  • 1
    large carrot, peeled and diced
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  • 1 cup
    (250 mL)
    arborio rice (italian rice)
  • 1 cup
    (250 mL)
    white wine
  • 2 to 3 cups
    (500 to 750 mL)
    chicken broth
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    480 - 540 ml SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    zucchini, diced
  • 1/4 cup
    (60 mL)
    yellow pepper, diced
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  • 1/2 cup
    (125 mL)
    fresh parmesan, coarsely grated

  • Salt and freshly ground pepper to taste
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Imprimer ma sélection

Preparation

In a large pot, heat the oil and butter. Add, onion, celeri and carrot and cook over medium heat for 3 to 4 minutes. Add the rice and mix well to coat the rice grains well.

Add the white wine and cook over medium heat, stirring constantly until the liquid is almost completely absorbed. Continue cooking by adding, several times, just enough broth to cover the rice. Stir each time until the liquid is absorbed. Continue cooking the same way, adding broth in small amounts. In all, cooking time should take 20 to 25 minutes. Five minutes before the risotto is cooked, add the zucchini, yellow pepper and Parmesan. Remove from the heat and season to taste. Serve immediately as risotto doesn't wait.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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