“Just came up with this one from some stuff lying around the house. It turned out to be tasty, so I decided to share it with you. Let me know what you think!”
1cuprisotto rice( don’t substitute regular rice!)
2 1/2 cups chicken stock or 2 1/2 cupsvegetable stock
1red bell pepper, chopped
1/2 zucchini, chopped
1/3 cuppeas( thawed if frozen)
1/2 cupmushroom, sliced
2 -3tablespoonsred pesto sauce( fresh if possible)
parmesan cheese, grated(optional)
salt and pepper
Begin by melting the butter in a large saucepan or wok.
Add the onion and fry for a few minutes.
Add the pepper to the onion and fry for another two or three minutes.
Turn the heat down to medium-low.
Add the rice and stir to coat.
The rice grains should turn from cloudy to clear.
Begin adding the bouillon, about 1/4 cup at a time.
It’s important to keep stirring, as the rice will absorb the liquid quickly and could burn if left unattended.
After about 10 minutes, add the chopped tomato and the zucchini.
After 20 minutes add the mushrooms.
Continue to add bouillon when the rice has absorbed it.
After about 25 minutes add the peas.
The bouillon should be just about up by now.
The rice usually takes about 25-30 minutes to finish cooking.
To test for doneness, take a bite.
It could be a bit chewy, but shouldn’t be really hard.
After the bouillon has been used up and the rice is done, stir in the pesto.
You can add salt and pepper to taste.
Mixing in some extra grated parmesan makes the rice a bit creamier.
Top with a bit of parmesan, if desired.
Serve with a nice crusty bread.
For Vegetarian use the Vegetable Stock.
“Risotto is a big stand by food for colitis flares, so we’re always looking for new ways to eat it. This was lovely and smelled so good — I used vegetarian broth, non-dairy alternatives and no mushrooms.”
“Very tasty!Easy to put together and cooks up quickly.I added a pic of it too.”