Risotto with vegetables

 
                          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.