Saffron risotto primavera

Yield: 4 Servings

Measure Ingredient

½ c sliced fresh mushrooms

½ c diced red bell peppers

½ c sliced zucchini

2 ts olive oil -- divided

½ c chopped onions

½ c uncooked rice

1 pn saffron

¼ c dry white wine

1 c fat-free chicken broth

2 TB grated Parmesan cheese

2 ts snipped fresh parsley

⅛ ts white pepper -- ground

Cook mushrooms, zucchini, and red pepper until tender crisp in 1 teaspoon oil in large skillet over medium-high heat. Remove vegetables; set aside. Cook onions in remaining 1 teaspoon oil in same skillet until soft. Add rice and saffron; stir 2 to 3 minutes.

Add wine and stir until absorbed. Stir in broth. Cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and add 2 cups water, allowing the first cup to be absorbed before adding the second. Cook until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes. Stir in cheese, parsley, white pepper, and reserved vegetables. Serve immediately.

Recipe By : USA Rice Council From: john And Deirdre Fisher[smtp:fis

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