Baked vegetable risotto



Materials:

200 meters long grams
1 tablespoon olive oil
Asparagus 50 grams
30 grams of red pepper
30 grams of yellow pepper
Onions 30 grams
Pumpkin 50 grams
Stock 500cc
100 grams of cheese wire

Practice:

  1. Wash rice and drain long.
  2. Take a pan, put olive oil after the pan, add the onion fry over low heat until soft, add the asparagus, red peppers, yellow peppers, squash and saute together.
  3. The length of 1 meter practice into practice two slightly fry pan, add broth and cook until eight cooked, pour the pan, sprinkle with cheese and a layer of silk, namely, when the semi-baked risotto sparse .
  4. Preheat the oven to 180 ℃, the practice of three semi-finished when baked in the oven risotto sparse, bake about 10 to 15 minutes until surface is golden brown.

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