Description
This risotto I'm cooking the next day after prepared http://www.povarenok.ru/recipes/show/38374/
Ingredients
-
Artichoke
3 piece
-
Onion
0.5 piece
-
Carrots
2 piece
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Salt
-
Figure
8 handful
-
Broth
-
Butter
30 g
-
Parmesan
30 g
Cooking
Take the peeled stems.
Cut into rings carrots and the stems of the artichokes.
Will peregrym chopped onion.
Then add the chopped vegetables. When they become soft, blend them in a blender.
In a pan, pour rice and vegetables.
Gradually add the broth a ladle, as the evaporation and boil for 20 minutes, stirring constantly.
For a few minutes until tender, put butter and mix well.
To turn off the stove and straight into the pan add the Parmesan cheese. Stir and serve immediately on the table.
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