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| Ingredients : |
| 1 cup boiled rice, 1 medium onion, 1 medium carrot,6-8 mushrooms,2 asparagus,1/2 medium zucchini, 1/4 medium broccoli, 6 tbsp butter, 1/2cup white wine, 3 cups water or stock, 1/2 cup shelled peas, salt and pepper to taste, 1 cup grated parmesan cheese,4 tbsps cream. |
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| Preparation : |
| Wash the rice in running water and soak in sufficient water for 30 minutes.Peel,wash and chop the onion.Scrape,wash and cut the carrot into 1cm cubes.Clean and slice the mushrooms.Cut the asparagus into 1 cm pieces.Cut the zucchini into 1 cm pieces.Separate the broccoli florets.Heat 1 tbsp of butter in a frying pan and saute the mushrooms and carrots and keep aside.In another pan melt 4 tbsp of butter on low heat,add chopped onion and cook until transparent.Add rice and cook for about 2 minutes stirring constantly.Add white wine and once the rice has fully absorbed the wine,gradually add hot water or stock and stir constantly.After about 5 minutes,add sauteed mushrooms and carrots,cook for a few minutes, add green peas,zucchini,broccoli,salt, pepper powder and asparagus.After the rice is almost cooked,add most of the grated parmesan cheese and stir.Finish off with the remaining butter and cream.Serve hot topped with the remaining cheese. |
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| Ingredients : |
| 2 tbsp butter, 1/2 cup vegetable stock,1/2 cup sour cream,1/2 tsp pepper powder,2 tbsp flour, a pinch of nutmeg powder, salt to taste. |
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| Preparation : |
| Add flour mixed with seasonings to melted butter.Stir well and gradually add hot vegetable stock.Allow to thicken before adding the cream.Serve hot. |
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