Steps to Make Award-winning Vegetable risotto with cubed cheese
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We hope you got insight from reading it, now let's go back to vegetable risotto with cubed cheese recipe. You can cook vegetable risotto with cubed cheese using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Vegetable risotto with cubed cheese:
- Get of risotto rice.
- Get of vegetable (or chicken) stock.
- Use of onion chopped finely.
- Prepare of garlic clove crushed.
- Use of carrot chopped finely.
- Use of peas.
- Use of butter.
- Take of dried basil.
- Get of Salt and ground pepper (season to taste).
- Take of oil.
- Prepare of cubed cheese of your choice.
Steps to make Vegetable risotto with cubed cheese:
- Slice all your vegetables finely and crush garlic, bring your vegetable stock to boil then keep it over the cooker on low heat to keep it warm throughout the process of making risotto. Put two tablespoons of oil into a large saucepan and gently heat onions, garlic and carrots for five minutes or until they're softened. Add your risotto rice and stir continually for 3 minutes..
- Add a ladle full of vegetable stock to the sauce pan and stir until the rice as absorbed all the water, keep adding ladlefuls and stirring (the entire process may take up to 25 minutes).
- After 15 minutes add your peas and dried basil to the recipe, continue to add vegetable stock until the risotto has a creamy texture and has absorbed the stock..
- Season to taste with salt and ground pepper, add the butter and place cubed cheese into the risotto. Serve immediately on a soup plate and add basil leaves (if available) for decorative purpose..
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