Date: Sun, 08 Nov 1998 16:23:30 +0000
From: "M. Olsen" (firstname.lastname@example.org)
Risotto with vegetables
For Dry "frying"
1 large onion chopped
2 cloves garlic crushed
1/2 pint stock
For the risotto
8 oz arborio or risotto rice (I used brown)
3/4 pint stock vegetarian "chicken" flavour
A few strands of saffron
Salt and freshly ground black pepper
A few sprigs of oregano and thyme chopped (or use dried to taste)
4 oz thin green beans
4 oz baby asparagus
3 oz shelled peas
2-3 small courgettes (zucchini)sliced
1 level tbspn of shaved fat free parmesan
Put the onion and garlic in a heavy-based frying pan with the stock.Cover
bring to boil and boil for 5 - 10 mins.Uncover reduce the heat and simmer
for about 30 mins stirring occasionally.The onion should be tender golden
Stir the rice into the onions and cook gently for 2 mins.Add some of the
stock with the saffron seasoning and herbs.Bring to the boil then reduce
the heat to a bare simmer. Cook the risotto very gently stirring and adding
more stock as needed.
Meanwhile trim the green beans and asparagus.Drop them with the peas and
sliced zucchini into boiling water and blanch for 1 - 2 mins.Drain well and
then stir the drained vegetables into the risotto together with a little
Continue cooking very gently until riceis tender and all the liquid has
been absorbed.Remove from the heat and season with salt and black pepper.
Serve sprinkled with the fatfree parmesan cheese.