veggie risotto

20170702_201426

ingredients:

  • 7 large mushrooms
  • 300 grams corn
  • 2 cups green peas
  • 1 red bell paper
  • 200 grams risotto rice
  • 1 liter garden herb broth or mushroom broth (low sodium)
  • 1 red union
  • 2 garlic cloves

preparation:

  • chop up the union and garlic in to small pieces
  • saute your union and garlic in a large wok
  • chop up the mushrooms and add then to the wok
  • boil 1 liter of water and add your broth cube or heat up your broth
  • add your rice to the wok and saute until the rice is slightly see true
  • add a cup of your broth to the wok and stir
  • chop up the bell paper and rinse the corn
  • add the bell paper and corn to the wok
  • when the broth is almost gone add another cup of broth repeat ones more
  • when the broth is almost gone again add the peas and the remaining broth, stir and wait for the broth to be almost gone and the rice to be soft
  • enjoy!

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