Risotta primavera
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| ½ | cup | Onion, finely chopped |
| 14 | ounces | Can chicken broth, reduced sodium, |
| (or 1 can vegetable broth) | ||
| 1 | cup | Arborio rice |
| 1 | medium | Carrot, peeled & finely |
| Chopped | ||
| ½ | cup | Sweet red pepper, finely |
| Chopped | ||
| ½ | cup | Fresh or frozen green peas |
| ⅓ | cup | + 2-4 T. water |
| 1 | teaspoon | Dried basil leaves |
| ½ | cup | Parmesan cheese, grated |
| 1 | Clove garlic, finely | |
| Chopped | ||
| ¼ | teaspoon | Black pepper |
Directions
In a 1-qt microwave-proof dish, microwave butter on high for 20-30 secs until melted. Stir in onion, cover and microwave for 1 min.
Stir broth & rice into onion mixture; cover. Microwave on high 6 min.
Rotate halfway through. Stir in carrot & red pepper; cover and microwave 4 min on high.
Stir peas, ½ c. water and basil into rice mixture. Cover and microwave 4 min. on high. Stir, cover, and microwave on high 2 more min.
Stir in parmesan cheese, garlic and pepper. Cover and set aside for 6-8 min., stirring occasionally, until rice is cooked but slightly chewy. Stir in an add'l 2-4 T of water for a creamier texture.
Recipe By : Country Living, May 1995