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VEGETABLE RISOTTO

Serves 2.

Ingredients
2 cups cooked rice
1 small onion, finely chopped
1 teaspoon garlic, finely chopped
1 tablespoon celery, finely chopped, or ½ teaspoon dry celery
2 tablespoons zucchini finely chopped
½ cup red, yellow and green capsicum, finely chopped
2 tablespoons cream
½ cup milk
¼ cup grated cheese
3 tablespoons butter or olive oil
salt and freshly ground pepper to taste
Method
1.

Heat the butter in a pan, add the onion and sauté till it turns translucent.

2.

Add the garlic and celery and sauté for a few more seconds and add all the vegetables and the salt and mix well. (Don’t let the garlic or onions or vegetables brown at all)

3.

When the vegetables have softened a little add the rice, cream, milk and cheese and mix well. Bring to a boil and simmer for a few minutes, adding a little water if required.

4.

Add the freshly crushed pepper, mix well and serve hot as a one-dish meal.

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