Name: Vegetable Risotto
Prep time: 70 min
Cook time: 39 min
Ingredients: 25 g butter; 15 ml vegetable oil; 1 onion (chopped); 1 clove garlic (crushed); 4 stalks celery (thinly sliced); 225 g Risotto rice; 1 chopped green pepper; 1 chopped red pepper; 100 g mushrooms (sliced); 100 g peas (frozen); 700 ml white/ vegetable stock; ½ tsp salt; ½ tsp pepper; 150 ml Edam cheese (grated)

Vegetable Risotto

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Prep Time 1 10

Cook Time 39

Course Main Course

Servings 4

Ingredients

25 g butter
15 ml vegetable oil
1 onion chopped
1 clove garlic crushed
4 stalks celery thinly sliced
225 g Risotto rice
1 chopped green pepper
1 chopped red pepper
100 g mushrooms sliced
100 g peas frozen
700 ml white/ vegetable stock
½ tsp salt
½ tsp pepper
150 ml Edam cheese grated

Instructions

Select the RICE/ RISOTTO function and heat the butter and oil in the Russell Hobbs DualChef pot, add the onion and fry for 4 minutes, stirring occasionally.
Add the garlic and celery and fry for 2 minutes. Add the rice and stir to coat the grains thoroughly with oil, add the peppers, mushrooms and peas
Pour 500ml of the stock and bring to the boil, stirring occasionally.
Close the pot with the pressure cooker lid.
Add more stock (remaining 200ml) if rice dries while cooking
Stir in the half cheese and stir until it has melted.
Plate the risotto into a heated serving dish and sprinkle the remaining cheese. Garnish with the parsley.

Vegetable Risotto

Ingredients

Instructions

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