Risotto with vegetables, cream and cheese

Submitted by enr on 24 Feb 2010
1 1/2 cups milled rice
1 and 1/2 cup vegetable mix (peas, carrots and corn)
300 g fresh mushrooms
1 onion
2 tbsp butter
150 g cheese
3-4 tbsp sour cream
1 tsp Ronen savory, turmeric, thyme
pepper, salt
1 / 2 tsp nutmeg
2-3 sprigs of parsley
Risotto with vegetables, cream and cheese
Photo added on
Photo author
Mushrooms are washed and cut into slices. The butter is heated and in it fry the chopped onions. Add mushrooms. Mix well. After 2-3 minutes, a rice mix, add vegetable mix. Season with spices, then pour about 850 ml water and let simmer on low heat until the rice absorb the water and swell. Once that happens, add sour cream, mix well and cook another 3-4 minutes, stirring occasionally. Serve warm, just before serving sprinkle with chopped parsley and grated cheese.
2 users
24 Feb 2010


I like it, bravo

I'll try, looks tasty.

And my family much they liked this simple, quick and very tasty cooked meal.

It looks very appetizing!

Very tasty happened! Try it must!

Goes favorite, will try.

It was very tasty, but not as cool ... especially, perhaps because of oil - became gum, I would put oil next time.

Risotto eat only warm. H gum happened because cheese and cream, butter is not guilty :) I would not replace it with vegetable oil - a big difference in the flavor, but it's a matter of taste.

rice for risotto should not be cooked before?