Risotto primavera #2

Yield: 8 Servings

Measure Ingredient
5 cups Chicken broth; (up to 6)
3 tablespoons Unsalted butter
1 tablespoon Olive oil
1 cup Finely chopped onion
3 Garlic; chopped
1¼ cup Arborio rice
½ cup Dry white wine
1½ teaspoon Grated lemon zest
1 pounds Pencil-thin asparagus; trimmed, cut; diagon into 1 1/2 inch lengths
1½ cup Diced red bell pepper
1½ cup Diced yellow summer squash
¼ teaspoon Freshly ground black pepper
3 tablespoons Chopped parsley
½ cup Freshly grated Parmesan; cheese

In medium saucepan, heat broth to a simmer; keep hot over very low heat. In large heavy skillet, combine 2 tablespoons of the butter, the oil, onion and garlic; cook over medium heat, stirring, 5 minutes or until crisp-tender. Add rice; cook stirring, 3 minutes. Add wine and zest; cook stirring, wine absorbed. Raise heat to medium-high. Stir in ½ cup hot broth; cook, stirring, until most of the liquid evaporates (spoon leaves track on bottom of pan, yet liquid surronds each grain). Cook, stirring, 10 minutes more, adding broth, ½ cup at a time, as liquid evaporates. Stir in asparagus, bell pepper, squash and black pepper; cook 12 to 15 minutes more; adding hot broth, ½ cup at a time, until rice is firm yet tender, a creamy sauce forms and vegetables are tender. Remove from heat; stir in remaining butter, the parsley and cheese. Serve immediately. Makes 8 servings.

Recipe by: McCALL'S MAGAZINE -- APRIL 1997 Posted to MC-Recipe Digest by P&S Gruenwald <sitm@...> on Apr 01, 1998

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