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.

Vegetable Risotto

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    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


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    • 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.

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