*  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.