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Vegetarian Recipes - Cantaloupe Risotto Recipe

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    Source: www.foodrecipeonline.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, C, D, P
    MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. Serve 4 1 small cantaloupe/rock

    2. melon

    3. 1 small onion,

    4. finely chopped 2 tbsp butter

    5. 1 quart/1 liter Vegetable Stock (refer recipe)

    6. 1 1/2 cups/

    7. Italian risotto rice

    8. 4 tbsp brandy

    9. salt and freshly ground black

    10. pepper to taste

    11. 7 tbsp cream

    12. 1/2 cup/60 g freshly grated Parmesan cheese

    13. 1 bunch chives, snipped into small pieces

    Instructions Jump to Ingredients ↑

    1. Method :

    2. Cut the melon in half. Peel, remove the seeds, and chop the flesh coarsely.

    3. Sauté the onion in the butter in a large frying pan over medium heat until softened.

    4. Add 4 tablespoons of stock to prevent the onion from browning. Cook until the stock has evaporated completely.

    5. Add the rice and cook for 2 minutes, stirring constantly. Stir in the brandy and when this has been absorbed, begin stirring in the stock, 1/2 cup (125 ml) at a time.

    6. After about 10 minutes, add half the melon.

    7. Add more stock and cook and stir until each addition has been absorbed, until the rice is tender, about 15-20 minutes.

    8. Add the remaining melon. Season with salt and pepper. Add the cream, Parmesan, and chives.

    9. Cover the pan with a lid and set the risotto aside for 5 minutes before serving.

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