*  Exported from  MasterCook Mac  *

                        Risotto with Vegetables

Recipe By     : Tabasco recipe brochure
Serving Size  : 3    Preparation Time :0:00
Categories    : Main courses, vegetarian*        One-dish meals*
               Quick dishes*                    Side dishes, starches*

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 50      grams         butter
  1      large         onion -- finely chopped
  1                    red bell pepper -- sliced in strips
  1                    green bell pepper -- sliced in strips
  1                    yellow bell pepper -- sliced in strips
  1                    courgette
                          halved, sliced 1cm thick
100      grams         mushroom -- sliced
225      grams         long-grain white rice -- (~1-1/4c)
600      milliliters   vegetable bouillon -- (~2-1/3c)
  1      tablespoon    Tabasco jalapeno sauce
 25      grams         freshly grated Parmesan -- (~1/2c)
                       pepper & salt -- to taste
                       chopped parsley -- for garnish

Saute the onion in butter about 5 min.
Stir in the vegetables and rice; continue cooking 5 min more.
Add the bouillon, S&P.
Bring to a boil.
Cover and put on lowest heat.
Cook 15 min [or more] till water is gone.
Stir in the jalapeno sauce and the Parmesan cheese.
Garnish with parsley.

Serves 4 according to the recipe?, but there must be more to
the meal.
We got two main-dish meals with salad, and then used the leftover
serving as a side dish with something else.

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NOTES: It's not really a risotto, but it tastes good anyhow.