Vegetable Risotto With Cubed Cheese

Hello everybody, it's Drew, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Vegetable risotto with cubed cheese. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Vegetable risotto with cubed cheese is one of the most popular of current trending foods in the world. It's simple, it's fast, it tastes yummy. It's enjoyed by millions daily. Vegetable risotto with cubed cheese is something that I have loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Vegetable risotto with cubed cheese, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vegetable risotto with cubed cheese delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few ingredients. You can have Vegetable risotto with cubed cheese using 11 ingredients and 4 steps. Here is how you can achieve that.

Ingredients and spices that need to be Get to make Vegetable risotto with cubed cheese:

1. 225 g risotto rice
2. 850 ml vegetable (or chicken) stock
3. 1 onion chopped finely
4. 2 garlic clove crushed
5. 1 carrot chopped finely
6. 150 g peas
7. 50 g butter
8. 2 teaspoons dried basil
9. Salt and ground pepper (season to taste)
10. 2 tablespoons oil
11. 70 g cubed cheese of your choice

Steps to make to make Vegetable risotto with cubed cheese

1. Slice all your vegetables finely and crush garlic, bring your vegetable stock to boil then keep it over the cooker on low heat to keep it warm throughout the process of making risotto. Put two tablespoons of oil into a large saucepan and gently heat onions, garlic and carrots for five minutes or until they're softened. Add your risotto rice and stir continually for 3 minutes.
2. Add a ladle full of vegetable stock to the sauce pan and stir until the rice as absorbed all the water, keep adding ladlefuls and stirring (the entire process may take up to 25 minutes)
3. After 15 minutes add your peas and dried basil to the recipe, continue to add vegetable stock until the risotto has a creamy texture and has absorbed the stock.
4. Season to taste with salt and ground pepper, add the butter and place cubed cheese into the risotto. Serve immediately on a soup plate and add basil leaves (if available) for decorative purpose.

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So that's going to wrap it up for this exceptional food Recipe of Super Quick Homemade Vegetable risotto with cubed cheese. Thank you very much for reading. I am sure you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!