Yield: 1 servings
|5 cups||Vegetable stock; or chicken broth,|
|; up to 6|
|½ medium||Onion; chopped|
|1 tablespoon||Olive or vegetable oil|
|1½ cup||Arborio rice; uncooked|
|⅓ cup||Dry white wine|
|2 tablespoons||Freshly grated parmesan|
|Salt and pepper; to taste|
|2 ounces||Mushrooms; sliced)|
|½ cup||Defrosted frozen peas|
|½ cup||Blanched broccoli florets|
|6||Stalks asparagus; cooked and chopped|
1. Bring the stock to a boil in a saucepan and keep it at a gentle simmer.
2. In a large heavy saucepan, cook the onion in the oil over moderately low heat for 5 minutes or until it is softened. (If using the optional mushrooms or red pepper, add them at this point and cook the mixture for an additional 5 minutes.)
3. Add the rice and stir it to coat all the grains well with the onion mixture. Add the wine and bring to a boil, stirring constantly. When most of the wine is absorbed, stir in ½ cup of the broth.
4. Simmer the rice, stirring constantly, until most of the liquid is absorbed. Continue cooking and adding broth, ½ cup at a time, stirring constantly and letting each portion be absorbed before adding the next.
(After the last broth addition, the rice should still be chewy and creamy.) This whole process should take about 25 minutes.
5. Stir in the Parmesan and the salt and pepper to taste (and any of the optional ingredients, if using).
Copyright Credit: 1996 by New Life Entertainment, Inc © 1996 Lifetime Entertainment Services. All rights reserved.
MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.