Description
I think, for anybody not a secret that risotto is a favorite and popular Italian dish. Options of cooking a lot, I suggest to cook the risotto and then bake it in the tomatoes.
Ingredients
-
Olive oil
2 tsp
-
Onion
1 piece
-
Pepper
1 piece
-
Corn
125 g
-
Figure
300 g
-
Broth
900 g
-
Soy sauce
1 Tbsp
-
Cashews
125 g
-
Tomato
5 piece
Cooking
Onions clear and finely chop. Olive oil to heat in a deep frying pan, put the onion and sauté until soft.
Add sweet corn, rice and toast, stirring, about a minute.
Pepper cut into thin strips, removing the core and seeds. Add to rice and stir. Next, pour in the vegetable broth, stirring occasionally. Bring to a boil. Reduce heat and cook without closing the lid for 20 minutes until the rice is tender.
While preparing the main dish, prepare the tomatoes. To do this, carefully cut the top of, say, lid. Remove the middle and turn over the tomatoes to drain excess fluid.
Back to the risotto. As the rice becomes soft, add the soy sauce, cashew nuts and cook for another 5 minutes, stirring occasionally, until the broth is completely absorbed. Ready risotto (he can eat) stuff the tomatoes. Put the tomatoes in a heatproof dish, cover with "lids" and put in the preheated oven for 10 minutes, until the tomatoes are slightly cooked.
Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.