Risotto primavera
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Carrot -- julienned |
| 4½ | cup | Chicken broth, fat free |
| 2 | tablespoons | Butter -- divided |
| 1 | Whole shallot -- finely | |
| Chopped | ||
| 1 | Clove garlic -- minced | |
| 1¼ | cup | Arborio rice |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Purple onions -- thinly |
| Sliced | ||
| ¼ | cup | Zucchini -- thinly sliced |
| ¼ | cup | Yellow squash -- thinly |
| Sliced | ||
| ¼ | cup | Arugula |
| 2 | tablespoons | Fresh basil -- chopped |
| 2 | tablespoons | Fresh oregano -- chopped |
| 3 | tablespoons | Walnuts -- toasted |
| Chopped | ||
| ⅓ | cup | Blue cheese -- crumbled |
| ***GARNISH*** | ||
| Fresh oregano | ||
Directions
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