Yield: 6 Servings
|¼ cup||Carrot -- julienned|
|4½ cup||Chicken broth, fat free|
|2 tablespoons||Butter -- divided|
|1||Whole shallot -- finely|
|1||Clove garlic -- minced|
|1¼ cup||Arborio rice|
|¼ cup||Purple onions -- thinly|
|¼ cup||Zucchini -- thinly sliced|
|¼ cup||Yellow squash -- thinly|
|2 tablespoons||Fresh basil -- chopped|
|2 tablespoons||Fresh oregano -- chopped|
|3 tablespoons||Walnuts -- toasted|
|⅓ cup||Blue cheese -- crumbled|
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