Saffron Risotto Primavera(c) (lacto) 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,
1/2 cup: Chopped onions,
1/2 cup: Uncooked rice,
1 pinch: Saffron,
1/4 cup: Dry white wine,
1 cup: [stock],
2 tbsp: Grated parmesan cheese,
2 tsp: Snipped fresh parsley,
1/8 tsp: White pepper, ground
1/8 tsp: White pepper, ground
Directions:
A traditional Italian way to cook rice which results in a creamy side
dish. Best served hot, as this dish doesnt wait. Cook mushrooms,
zucchini, and red pepper until tender crisp in large skillet over
medium-high heat. Remove vegetables; set aside. Cook onions 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. Nutrition (per serving): 135 calories Total Fat 1 g (9%
of calories) Source: USA Rice Council :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80
Source from luhu.jp
dish. Best served hot, as this dish doesnt wait. Cook mushrooms,
zucchini, and red pepper until tender crisp in large skillet over
medium-high heat. Remove vegetables; set aside. Cook onions 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. Nutrition (per serving): 135 calories Total Fat 1 g (9%
of calories) Source: USA Rice Council :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80
Source from luhu.jp