Yield: 6 Servings
Measure | Ingredient |
---|---|
¼ cup | Carrot -- julienned |
4½ cup | Chicken broth, fat free |
2 tablespoons | Butter -- divided |
1 \N | Whole shallot -- finely |
\N \N | Chopped |
1 \N | Clove garlic -- minced |
1¼ cup | Arborio rice |
¼ teaspoon | Salt |
¼ teaspoon | Pepper |
¼ cup | Purple onions -- thinly |
\N \N | Sliced |
¼ cup | Zucchini -- thinly sliced |
¼ cup | Yellow squash -- thinly |
\N \N | Sliced |
¼ cup | Arugula |
2 tablespoons | Fresh basil -- chopped |
2 tablespoons | Fresh oregano -- chopped |
3 tablespoons | Walnuts -- toasted |
\N \N | Chopped |
⅓ cup | Blue cheese -- crumbled |
\N \N | ***GARNISH*** |
\N \N | Fresh oregano |
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, ½ 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@... Date: Fri, 12 Jul 1996 23:38:41 ~0400