VEGETARIAN RISOTTO PROTEIN RECIPES

VEGETARIAN RISOTTO RECIPES - BBC GOOD FOOD

Vegetarian risotto recipes - BBC Good Food image

Creamy Italian rice pots.

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HIGH-PROTEIN VEGETARIAN RECIPES - BBC GOOD FOOD

High-protein vegetarian recipes - BBC Good Food image

Discover delicious vegetarian recipes where at least 20% of the calories come from protein, keeping you feeling fuller for longer.

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VEGETARIAN RISOTTO RECIPES - BBC GOOD FOOD

Creamy Italian rice pots.
From bbcgoodfood.com

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CREAMY RISOTTO RECIPE | JAMIE OLIVER RISOTTO RECIPES

The risotto combo of pea, ham and cheese is an Italian classic – and super easy to whip up
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 804 calories per serving

1. A classic Italian dish that's hard to beat.
2. Heat the stock in a saucepan. In a separate pan, heat the butter, then add the onion, bacon and thyme and fry for about 8 minutes until the onion is soft but not coloured. Add the rice and turn up the heat so it almost fries.
3. After a minute the rice will look slightly translucent. Add the wine and keep stirring.
4. Now add a ladle of hot stock and a pinch of salt. Turn down the heat to a fairly high simmer. Keep adding ladlefuls of stock, stirring constantly and allowing each ladleful to be absorbed completely before adding the next.
5. Chuck the peas into the stock when there are a couple of ladlefuls left, and add them with the stock. Stir until the rice is soft but still has a slight bite, then season with salt and pepper.
6. Remove from the heat and stir in half the goat's cheese and the Parmesan. Sprinkle the remaining goat's cheese over the top and eat as soon as possible while it retains its lovely moist texture.
7. Tip: Leave out the bacon and use vegetable stock if you want to make a vegetarian risotto.

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HIGH-PROTEIN VEGETARIAN RECIPES - BBC GOOD FOOD

Discover delicious vegetarian recipes where at least 20% of the calories come from protein, keeping you feeling fuller for longer.
From bbcgoodfood.com

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CREAMY RISOTTO RECIPE | JAMIE OLIVER RISOTTO RECIPES

1. A classic Italian dish that's hard to beat.
2. Heat the stock in a saucepan. In a separate pan, heat the butter, then add the onion, bacon and thyme and fry for about 8 minutes until the onion is soft but not coloured. Add the rice and turn up the heat so it almost fries.
3. After a minute the rice will look slightly translucent. Add the wine and keep stirring.
4. Now add a ladle of hot stock and a pinch of salt. Turn down the heat to a fairly high simmer. Keep adding ladlefuls of stock, stirring constantly and allowing each ladleful to be absorbed completely before adding the next.
5. Chuck the peas into the stock when there are a couple of ladlefuls left, and add them with the stock. Stir until the rice is soft but still has a slight bite, then season with salt and pepper.
6. Remove from the heat and stir in half the goat's cheese and the Parmesan. Sprinkle the remaining goat's cheese over the top and eat as soon as possible while it retains its lovely moist texture.
7. Tip: Leave out the bacon and use vegetable stock if you want to make a vegetarian risotto.

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BEST VEGETARIAN ENTERTAINING RECIPES - OLIVEMAGAZINE

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