Baked vegetable risotto


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


  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.