Saffron risotto primavera(c) (lacto)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sliced fresh mushrooms |
| ½ | cup | Diced red bell peppers |
| ½ | cup | Sliced zucchini |
| ½ | cup | Chopped onions |
| ½ | cup | Uncooked rice |
| 1 | pinch | Saffron |
| ¼ | cup | Dry white wine |
| 1 | cup | [stock] |
| 2 | tablespoons | Grated parmesan cheese |
| 2 | teaspoons | Snipped fresh parsley |
| ⅛ | teaspoon | White pepper; ground |
| ⅛ | teaspoon | White pepper; ground |
Directions
A traditional Italian way to cook rice which results in a creamy side dish. Best served hot, as this dish doesn't wait. Cook mushrooms, zucchini, and red pepper until tender crisp in large skillet over medium-high heat. Remove vegetables; set aside. Cook onions 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. Nutrition (per serving): 135 calories Total Fat 1 g (9% of calories) Source: USA Rice Council : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1⅘á