RICE: Risotto Primavera #2
Source of Recipe
Home and Hearth Forum
* Exported from MasterCook *
Risotto Primavera #2
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Grains, Italian, Wine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups chicken broth -- (to 6 cups)
3 tablespoons unsalted butter
1 tablespoon olive oil
1 cup onion -- finely chopped
3 cloves garlic -- chopped
1 1/4 cups Arborio rice
1/2 cup dry white wine
1 1/2 teaspoons grated lemon zest
1 pound pencil-thin asparagus -- trimmed, cut
-- diagonally into
-- 1-1/2 inch lengths
1 1/2 cups red bell pepper -- diced
1 1/2 cups yellow summer squash -- diced
1/4 teaspoon freshly ground black pepper
3 teaspoons parsley -- chopped
1/2 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 1/2 cup hot broth; cook, stirring, until most of the liquid evaporates (spoon leaves track on bottom of pan, yet liquid surrounds each grain). Cook, stirring, 10 minutes more, adding broth, 1/2 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, 1/2 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.
Cuisine:
"Italian"
Source:
"Home and Hearth Forum"
S(Formatted for Master-Cook by):
"Judi Mae Phelps (judimae@earthlink.net)"
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