Rainbow risotto
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| ½ | ounce | Butter |
| 1 | Onion, chopped | |
| ½ | teaspoon | Turmeric, ground |
| 2 | cups | Rice |
| 4 | cups | Vegetable stock (I use Knorr's Vegetable Soup - works fine) |
| 1 | small | Butternut pumpkin or marrow, seeded & chopped |
| 4 | ounces | Fresh or frozen peas |
| 1 | small | Red pepper, chopped |
| 2 | Zucchini, chopped | |
| Some freshly ground black pepper for taste | ||
Directions
>From "Imaginative Ways with Rice and Pulses" Procedure:
1) Heat oil and butter in a large saucepan, add onion and turmeric and cook for 2-3 minutes. Stir in rice and stock (if using Knorr's pour in the entire soup, the vegetables add flavor and color), bring to boil, then reduce heat, cover and simmer for 15 minutes or until rice is tender and most of the liquid is absorbed. 2) Boil, steam or microwave pumpkin and peas, separately, until tender.
Drain and add to rice mixture with red pepper zucchini. Cook for 4-5 minutes longer or until heated through. Season to taste with black pepper and serve immediately.
Variations:
Use any vegetables you have and don't be limited by the vegetables in this recipe. Choose vegetables in season and those your family enjoy most!! Posted to Recipe Archive - 29 Sep 96 submitted by: grantp@...
Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)