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Risotto Primavera Directions
837 kilojoules/200 calories per serving 1tblspn lite margarine 2 cloves garlic, crushed 1 onion, peeled and chopped 1 red capsicum (pepper), seeded and chopped 2 carrots, peeled and cut into thin strips 1 Â½ cups Italian tomatoes with juice 1 tblspn chopped fresh parsley 2 cups short-grain rice Â¼ tspn turmeric 2 celery sticks, chopped 3 cups water 2 tspn chopped fresh parsley, extra
1. Heat he margarine ina large frying pan over moderate heat. Add the garlic, onion, red capsicum add carrots, cook for 1 minute. Add the tomatoes and parsley and cook for a further 2 minutes.
2. Sprinkle the rice over the vegetables and stir for 1 minute. Add the turmeric, celery and water, cook, stirring occasionally, until water is absorbed and rice is cooked.
3. Sprinkle risotto with extra parsley to serve.