The Recipe
Roasted vegetable and cheddar risotto with whipped sun-dried tomatoes
COOK TIME : a few secondsPREP TIME : a few seconds
From Food52
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Ingredients
DESCRIPTION
No description provided.
INGREDIENTS
- 1 cup dry white wine, if you won't drink it, don't cook with it.
- 1 pound Asparagus
- 2 tablespoons butter
- 1/2 cup petite green peas
- 4 tablespoons Olive oil
- 1 cup sun-dried tomatoes
- o
- 1/4 cup Sharp white cheddar, shredded
- 1/4 cup grated Parmesan cheese
- 1/4 cup warm water
- 5 cups veggie stock
- 1 Leek, cleaned well and sliced in half
- 1 Shallot, minced
- 1 and 1/2 cup aborio rice
- salt and fresh cracked pepper, to taste
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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