›

VEGETARIAN STUFFING WITH RISOTTO

Written By Monday, 23 December 2019 Edit

Fry the round rice and wild rice in the olive oil, moisten with the white wine, let evaporate, then add the vegetable broth. Cook on low heat for 20 minutes. When the rice is almost cooked and there is still some liquid, add the cream and parmesan, turn off the heat.

Fry the round rice and wild rice in the olive oil, moisten with the white wine, let evaporate, then add the vegetable broth. Cook on low heat for 20 minutes. When the rice is almost cooked and there is still some liquid, add the cream and parmesan, turn off the heat.

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel