Vegetable Risotto

Recipe courtesy of "Superfoods: Nutrient-Dense Foods to Protect Your Health" by Michael van Straten and Barbara Griggs, copyright 2006. Used by permission of Dorling Kindersley Limited. All rights reserved.

Review now

Vegetables

Lunch

Ingredients

3 tbs olive oil		1 large leek, sliced
2 cloves garlic, chopped		12 oz/375 g brown rice, washed
2 large onions, sliced		1 1/2 pt/900 ml vegetable stock
4 oz/125 g whole unsalted peanuts		4 oz/125 g button mushrooms
2 sticks celery, sliced		Salt and pepper
2 large carrots, sliced		4 oz/125 g cucumber, peeled and diced

directions

Total:

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

Enter Kitchen View

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

Chime In

iVillage

Vegetable Risotto

Ingredients

directions