Spring Risotto

Name: Spring Risotto
Ingredients: 2 cups cooked brown rice; 1 cup grated carrot; 1 cup sliced green beans; 1/4 cup chopped raisins; 1/4 cup chopped chestnuts; 1 cup vegetable broth; Green seasoning to taste (onion, garlic and parsley); 1 stalk of celery, finely chopped; 100g Parmesan cheese; 200g buffalo mozzarella cheese; Salt to taste

1
2 cups cooked brown rice
2
1 cup grated carrot
3
1 cup sliced green beans
4
1/4 cup chopped raisins
5
1/4 cup chopped chestnuts
6
1 cup vegetable broth
7
Green seasoning to taste (onion, garlic and parsley)
8
1 stalk of celery, finely chopped
9
100g Parmesan cheese
10
200g buffalo mozzarella cheese
11
Salt to taste

Ingredients

1
2 cups cooked brown rice
2
1 cup grated carrot
3
1 cup sliced green beans
4
1/4 cup chopped raisins
5
1/4 cup chopped chestnuts
6
1 cup vegetable broth
7
Green seasoning to taste (onion, garlic and parsley)
8
1 stalk of celery, finely chopped
9
100g Parmesan cheese
10
200g buffalo mozzarella cheese
11
Salt to taste

Directions

1
In a pan with olive oil, sauté the seasonings
2
Add salt, the celery, carrot, and green beans
3
Let it cook on low heat
4
Turn off the heat and add the cooked rice, raisins, chestnuts, vegetable broth, and chopped parsley to the pan
5
Mix everything well and transfer to a refrigerated tray
6
Cover with Parmesan cheese and buffalo mozzarella cheese and bake in the oven until golden brown.