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Vegetarian Risotto
Risotto is a great family pleaser and will keep well in the fridge for a quick dinner.
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Ingredients
- 150ml olive oil
- 1 large onion diced
- 3 Russian garlic cloves crushed
- 400gm Arborio brown or white rice
- 3 fresh or dried bay leaves
- 250gm Roma tomatoes
- 1 red or green capsicum roasted and diced
- Black/green olives to taste (pips out)
- 3 medium Swiss brown mushrooms (sauteed prior)
- 1 bunch asparagus hard stems removed and cut into pieces
- 200gm sugar snap peas
- 50gm flat leaf parsley
- 20gm rosemary
- Salt, black pepper to taste
- 10 cups of roasted vegetable stock (see recipe on this website)
Preparation
Remove skin and seeds from tomatoes and dice. Heat pan with olive oil add onion. Cook until transparent, then add crushed garlic. Add rice then stir and cook for a couple of minutes. Start adding boiling stock ladle by ladle until rice is tender or al dente. Meanwhile add roasted capsicum, diced tomatoes, olives, mushrooms, asparagus stems, and finally asparagus tips and sugar snap peas. Finish with fine cut herbs, sea salt and ground pepper.