Risotto with Vegetables

Risotto with Vegetables

Recipe By : Tabasco recipe brochure

3 Preparation Time :

Categories : Main courses, vegetarian* One-dish meals*

Quick dishes* Side dishes, starches*

Amount Measure Ingredient -- Preparation Method -- -- --

50 grams butter

1 large onion -- finely chopped

1 red bell pepper -- sliced in strips

1 green bell pepper -- sliced in strips

1 yellow bell pepper -- sliced in strips

1 courgette

halved, sliced 1cm thick

100 grams mushroom -- sliced

225 grams long-grain white rice -- (~1-1/4c)

600 milliliters vegetable bouillon -- (~2-1/3c)

1 tablespoon Tabasco jalapeno sauce

25 grams freshly grated Parmesan -- (~1/2c)

pepper & salt -- to taste

chopped parsley -- for garnish

Saute the onion in butter about 5 min.

Stir in the vegetables and rice; continue cooking 5 min more.

Add the bouillon, S&P.

Bring to a boil.

Cover and put on lowest heat.

15 min

Stir in the jalapeno sauce and the Parmesan cheese.

Garnish with parsley.

Serves 4 according to the recipe?, but there must be more to

the meal.

We got two main-dish meals with salad, and then used the leftover

serving as a side dish with something else. - - - - - - - - - - - - - - - - - -

NOTES: It's not really a risotto, but it tastes good anyhow.