Description
Unusual, delicious risotto that can be cooked like in a lacto-vegetarian and vegetable option. Go to the light.
Ingredients
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Mushrooms
250 g
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Figure
200 g
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Green peas
100 g
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Zucchini
250 g
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Broth
400 ml
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Vegetable oil
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Sauce
200 g
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Cheese
-
Salt
Cooking
To prepare the products. The mushrooms I had forest - the krasnoholovets, they are not an example of fragrant mushrooms and zucchini instead of pumpkin. The recipe does not specify fresh should be peas or canned. Fresh I was not and I got canned.
Rice fry until Golden brown,
Pour hot water or vegetable broth, season with salt to taste. When the broth boils, put in the oven and bring to readiness.
While preparing rice, fresh mushrooms clean and cut into slices, fry in the butter until tender.
Green peas lightly fry.
The squash (pumpkin) peeled, cut into cubes and fry.
Cooked rice remove from the oven and carefully loosen with a fork.
Carefully mix all the prepared foods with prepared rice and 5 minutes to return the pan to the oven.
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