Risotto primavera

Yield: 6 Servings

Measure 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

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

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