Risotto with vegetables

Yield: 4 Servings

Measure Ingredient
1 tablespoon Unsalted butter
1 tablespoon Virgin olive oil
¼ cup Onion -- chopped
1 cup Arborio rice
3½ cup Defatted chicken stock --
\N \N Homemade*
¾ teaspoon Salt
1 \N 4 ounce
\N \N Chopped
4 \N Asparagus spears -- peeled,
\N \N Cut
1 cup Frozen petite peas
1 small Red pepper (4 oz.) -- peeled
\N \N Cut
3 larges Mushrooms -- julienned
¼ cup Grated Parmesan cheese
\N \N Fennel bulb -- coarsely

Heat the butter and the oil in a skillet. When they are hot, add the onion and saute' for 1 minute. Add the rice, mix well, and stir in 2½ cups of the stock. Cook for 12 minutes, covered, over medium heat, removing the lid two or three times to stir the rice, which otherwise tends to stick to the bottom of the pan. Then uncover the pan and continue cooking the rice, stirring occasionally, until all the stock has been absorbed. Add the fennel to the pan with another ½ cup of the stock and cook, covered, for 5 minutes, removing the lid once or twice to stir the rice. Add the remainder of the vegetables, stock, and salt, and cook, uncovered, another 5 minutes, stirring, until the mixture is creamy and the rice is tender.

Stir in the cheese and serve immediately. Nutritional analysis per serving: calories 368, protein 12 gm; carbohydrates 57 gm; fat 10.0 gm; saturated fat 3.9 gm; cholesterol 13 mg; sodium 663 mg.

Recipe By : Jacques Pepin, Today's Gourmet II File

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