Thursday, February 24, 2011

RISOTTO


Preparation time 25 minutes cooking time 45 minutes serves 7
1 1/2 teacups uncooked rice
1 onion
10 to 15 french beans
7 tablespoon tomato puree
1 teaspoon sugar
100 grams grated cooking cheese
3 tablespoon ghee
salt
Chop the onions finely
Cut the other vegetables into small pieces
Heat the ghee and fry the onions
Add the rice and vegetables and cook for 4 minutes
Add 1 tea cup of water the tomato puree sugar and salt and cook for 40 minutes
When the rice is almost cooked add half the cheese cover and cook for few minutes.
SERVE HOT.

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