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Risotto-Style Primavera

List of Ingredients

1 Tablespoon extra virgin olive oil
1 small zucchini, sliced
1 medium onion, sliced
1/2 red bell pepper, seeded and cut into thin strips
1 cup sliced mushrooms
3/4 cup uncooked long grain rice
1/4 cup dry white wine
1 cup chicken broth
1 3/4 cups water, divided
2 Tablespoons grated Parmesan cheese
Salt and freshly ground black pepper


Recipe

1. In a large skillet, heat oil over medium heat until hot.
2. Add zucchini, onion, bell pepper and mushrooms.
3. Cook and stir 5 to 7 minutes or until zucchini is tenter-crisp.
4. Remove vegetables and set aside.
5. Add rice and wine. Stir until wine is absorbed.
6. Add chicken broth and cook, uncovered, stirring frequently until absorbed.
7. Add 1 cup of water and cook, uncovered, stiring frequently until absorbed.
8. Add remaining 3/4 cup of water and cook, uncovered, stiring frequently until absorbed.
(Note: Total cook time will be about 30 minutes until rice is tender and mixture is creamy.)
9. Stir in vegetables and Paramesan cheese. Season to taste with salt and black pepper.

Yield: 5 servings

Note:
I can't wait to try this one out myself - it sounds great!