Asparagus Casserole / Mixed Vegetables Risotto

Asparagus Casserole / Mixed Vegetables Risotto

Ingredients

Arborio Rice (Italian Rice) 1 cup
Asparagus 6-9(tough ends trimmed & cut in 3″ bits)
Carrot – chopped lengthwise
Green beans – chopped 3″ size bits
Broccoli – cut into florets
Scallions 1-2 finely chopped
Jalapenos 1 seeded & chopped
Red Bell pepper 1 sliced
Peppercorns 1 spoon – ground
Chicken Broth 2 cups / I used water
Salt to taste
Sharp Cheddar cheese freshly grated 1/2 cup
Butter 1-2 cubes
Parsley/basil to garnish

Method

Cook rice in water / chicken broth. If you are using water, add pinch of salt to it. When the rice is done, set aside. In a wide skillet, melt butter. Add scallions and stir-fry until brown, then followed by all the above mentioned ingredients(except cheese and parsley) and continue stir-frying. Set the veggies aside. In the same wok, heat oil add the rice and mix thoroughly. Once the oil coats to all the sides, add the veggies. Further add cheese and parsley. Serve warm as a main dish.

Asparagus

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One Response so far.

  1. Malar Gandhi says:

    Healthy recipe to try folks…

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