Country-style risotto

Yield: 4 servings

Measure Ingredient
1 pounds Tomaotoes, chopped
½ cup Cooked white beans
1 \N Onion
½ cup Shelled fresh peas
½ cup Asparagus tips
¾ cup Sliced zucchini
1¾ cup Rice
5 tablespoons Butter
6 tablespoons Grated Parmesan cheese
\N \N Vegetable oil
\N \N Chicken or beef stock

Heat a little oil in a pan, add onion and cook until soft. Add peas, aparagus and zucchini and cook for about 5 minutes. Add a little stock and cook over low heat for 10 minutes. Add tomatoes and beans; season with salt and pepper. Cook for 15 minutes, then add rice.

Stir and add more stock, as necessary, and cook until al denre. Stir in hte butter and 3 tablespoons parmesan. Serve sprinkled with remaining 3 tablespoons parmesan.

Similar recipes