Saffron Risotto Primavera Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: sliced fresh mushrooms,
1/2 cup: diced red bell peppers,
1/2 cup: sliced zucchini,
2 tsp: olive oil, divided
1/2 cup: chopped onions,
1/2 cup: uncooked rice,
1 pinch: saffron,
1/4 cup: dry white wine,
1 cup: fat-free chicken broth,
2 tbsp: grated Parmesan cheese,
2 tsp: snipped fresh parsley,
1/8 tsp: white pepper, ground
Directions:
Cook mushrooms, zucchini, and red pepper until tender crisp in 1
teaspoon oil in large skillet over medium-high heat. Remove
vegetables; set aside. Cook onions in remaining 1 teaspoon oil in
same skillet until soft. Add rice and saffron; stir 2 to 3 minutes.
Add wine and stir until absorbed. Stir in broth. Cook, uncovered,
stirring frequently, until broth is absorbed. Continue stirring and
add 2 cups water, allowing the first cup to be absorbed before adding
the second. Cook until rice is tender and mixture has a creamy
consistency. It will take approximately 25 to 30 minutes. Stir in
cheese, parsley, white pepper, and reserved vegetables. Serve
immediately.
Recipe By : USA Rice Council
From: john And Deirdre Fisher[smtp:fis
Source from luhu.jp
teaspoon oil in large skillet over medium-high heat. Remove
vegetables; set aside. Cook onions in remaining 1 teaspoon oil in
same skillet until soft. Add rice and saffron; stir 2 to 3 minutes.
Add wine and stir until absorbed. Stir in broth. Cook, uncovered,
stirring frequently, until broth is absorbed. Continue stirring and
add 2 cups water, allowing the first cup to be absorbed before adding
the second. Cook until rice is tender and mixture has a creamy
consistency. It will take approximately 25 to 30 minutes. Stir in
cheese, parsley, white pepper, and reserved vegetables. Serve
immediately.
Recipe By : USA Rice Council
From: john And Deirdre Fisher[smtp:fis
Source from luhu.jp