The Recipe

Roasted vegetable and cheddar risotto with whipped sun-dried tomatoes

COOK TIME : a few secondsPREP TIME : a few seconds
From Food52
Roasted vegetable and cheddar risotto with whipped sun-dried tomatoes
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Ingredients

DESCRIPTION

No description provided.


INGREDIENTS

  • 1 cup dry white wine, if you won't drink it, don't cook with it.
  • 1 pound Asparagus
  • 2 tablespoons butter
  • 1/2 cup petite green peas
  • 4 tablespoons Olive oil
  • 1 cup sun-dried tomatoes
  • o
  • 1/4 cup Sharp white cheddar, shredded
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup warm water
  • 5 cups veggie stock
  • 1 Leek, cleaned well and sliced in half
  • 1 Shallot, minced
  • 1 and 1/2 cup aborio rice
  • salt and fresh cracked pepper, to taste

DIRECTIONS

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NUTRITION

Calories00%
Cholesterol00%
Carbohydrates00%
Fat00%
Protein00%

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