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Vegetable Risotto

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Categories: Easter, Low-calorie, Quick to fix, Vegetarian
Type: Side Dishes

Carrots and other fresh veggies brighten this hearty rice recipe for a delicious spring side dish.

Serves: serves 4

Ingredients:

  • 3 tbsp olive oil
  • 2 cloves garlic, chopped
  • 2 large onions, sliced
  • 4 oz (125 g) whole unsalted peanuts
  • 2 sticks celery, sliced
  • 2 large carrots, sliced
  • 1 large leek, sliced
  • 12 oz (375 g) brown rice, washed
  • 4 cups vegetable stock
  • 4 oz (125 g) button mushrooms
  • salt and pepper
  • 1 cucumber, peeled and diced
Vegetable Risotto photo

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Directions:

  1. Heat the oil in a large frying pan or skillet over medium heat, and sauté the garlic, onions, and peanuts.
  2. Add the celery, carrot, and leek, and sauté for another 5 minutes, stirring frequently.
  3. Add the rice and continue to stir for another 5 minutes.
  4. Add the stock, mushrooms, and salt and pepper to taste, and bring to a boil.
  5. After 6-7 minutes, add the cucumber.
  6. Cover and simmer until the rice is tender and all the liquid is absorbed. Add more stock to the mixture if necessary.

Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
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