Risotto Primavera Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Carrot, julienned
4 1/2 cup: Chicken broth, fat free
2 tbsp: Butter, divided
1: Whole shallot, finely
Chopped,
1 Clove: garlic, minced
1 1/4 cup: Arborio rice,
1/4 tsp: Salt,
1/4 tsp: Pepper,
1/4 cup: Purple onions, thinly
Sliced,
1/4 cup: Zucchini, thinly sliced
1/4 cup: Yellow squash, thinly
Sliced,
1/4 cup: Arugula,
2 tbsp: Fresh basil, chopped
2 tbsp: Fresh oregano, chopped
3 tbsp: Walnuts, toasted
Chopped,
1/3 cup: Blue cheese, crumbled
***GARNISH***,
Fresh oregano,
Directions:
COVER: carrot with boiling water and boil 1 minute. Drain, rinse with
cold water and set aside.
COOK: broth in sauce pan over medium heat until thoroughly heated.
MELT: 1 tablespoon butter in a large skillet over medium-high heat,
add chopped shallots and garlic and cook, stirring constantly for 2
minutes.
ADD: rice and cook 5 minutes or until translucent. Reduce heat to
medium.
ADD: warm chicken broth, 1/2 cup at a time, stirring constantly,
allowing liquid to absorb between additions. Stir in salt and pepper
and set aside.
MELT: remaining 1 tablespoon butter in a skillet over medium-high
heat - add onion and cook until lightly browned.
ADD: carrot, zucchini and squash - cook stirring constantly about 5
minutes or until tender - about 5 minutes. Add the arugula and cook 1
minute.
STIR: vegetable mixture into rice mixture. Stir in the basil and
oregano. Sprinkle with chopped walnuts and crumbled blue cheese.
Garnish and serve immediately.
Recipe By : Luna Notte Restaurant, San Antonio, Texas
From: Adamsfmle@aol.Com Date: Fri, 12 Jul 1996 23:38:41
~0400
Source from luhu.jp
cold water and set aside.
COOK: broth in sauce pan over medium heat until thoroughly heated.
MELT: 1 tablespoon butter in a large skillet over medium-high heat,
add chopped shallots and garlic and cook, stirring constantly for 2
minutes.
ADD: rice and cook 5 minutes or until translucent. Reduce heat to
medium.
ADD: warm chicken broth, 1/2 cup at a time, stirring constantly,
allowing liquid to absorb between additions. Stir in salt and pepper
and set aside.
MELT: remaining 1 tablespoon butter in a skillet over medium-high
heat - add onion and cook until lightly browned.
ADD: carrot, zucchini and squash - cook stirring constantly about 5
minutes or until tender - about 5 minutes. Add the arugula and cook 1
minute.
STIR: vegetable mixture into rice mixture. Stir in the basil and
oregano. Sprinkle with chopped walnuts and crumbled blue cheese.
Garnish and serve immediately.
Recipe By : Luna Notte Restaurant, San Antonio, Texas
From: Adamsfmle@aol.Com Date: Fri, 12 Jul 1996 23:38:41
~0400
Source from luhu.jp