Country-Style Risotto

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1 pound Tomatoes, Chopped
½ cup Beans, White
1 Onion
½ cup Peas
½ cup Asparagus
¾ cup Zucchini, Sliced
1¾ cup Rice
5 tablespoon Butter
6 tablespoon Parmesan Cheese, Grated
Vegetable Oil
Chicken Stock

Heat a little oil in a pan, add onion and cook until soft. Add peas, aparagus and zucchini and cook for about 5 minutes. Add a little stock and cook over low heat for 10 minutes. Add tomatoes and cooked beans; season with salt and pepper. Cook 15 minutes, then add rice.

Stir and add more stock, as required, and cook until al dente. Stir in butter and half the parmesan. Serve sprinkled with remaining parmesan.
 
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