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Risotto vegetable garden - Benkku81
Cuisine et Traditions

Risotto vegetable garden

Rice long-mother-of-pearl, cooked with onions sweated in butter and a vegetable broth, served with green peas, green beans and carrots
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Chef :
Réalisé le :
Famille :
Risotto vegetable gardenRisotto vegetable garden
Temps de préparation : 15 min
Temps de cuisson : 35 min
Temps de repos : 0 h
Temps total : 50min
Nbre de couvert : 4

Ingrédients


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Vegetable broth
1L of broth
The foods used and their quantity will depend on your tastes. Refer to the recipe of the vegetable Broth

Onion : 0,125 kG
Butter : 0,020 kG
Arborio rice : 0,360 kG
White wine : 0,030 L
Salt : PM (be careful, the broth already contains salt)

Peas : 0,110 kG
Beans green : 0,110 kG
Carrot : 0,110 kG
Water : 2L
Salt : 0,015 kG

1) Risotto vegetable garden1
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Peel, wash and thinly slice the onion.
Heat the butter in a Russian, and sweat the onions.
The onions are tender and transparent, add the rice.
Cook the rice, stirring constantly until it is very white and shiny. It is mother-of-pearl.
Pour the hot broth over the rice.
Add the white wine and season with salt.
Cook the rice in the level of boil for 30-35 minutes. A fire too bright caramélisera onions and will burn the rice. A fire that is too low will not cook enough rice. Prefer a level of 4 (out of 10) for a table induction.

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