Risotto with Vegetables

posted by RisaG 07-07-100 5:57 PM

* Exported from MasterCook *
Risotto with Vegetables
Recipe By : Southern Living Annual 1999, p. 193
Serving Size : 6 Preparation Time :0:00
Categories : Rice Dishes Squash
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium purple onion -- julienne
1 medium yellow squash -- julienne
3 medium yellow, red or green bell peppers -- julienne
2 medium carrots -- julienne
2 cloves garlic -- minced
1 tbsp.. olive oil
1 tbsp. fresh rosemary -- chopped
1 (16 oz.) pkg. arborio rice
4 (14.5 oz.) cans chicken broth -- fat-free
1/2 tsp. salt
1/2 tsp. ground black pepper
3/4 tsp. ground white pepper
Garnish: fresh rosemary sprigs

Cut onion, squash, peppers and carrots into thin strips. Saute vegetable strips and garlic in hot oil in Dutch oven over medium-high heat until tender; stir in chopped rosemary. Remove mixture from pan. Set aside.

Add rice to Dutch oven, and saute 5 minutes. Reduce heat to medium. Add 1 cup broth, and cook, stirring constantly, until liquid is absorbed.

Repeat procedure with remaining broth, 1 cup at a time. (Cooking time is about 30 minutes). Stir in salt and black and white peppers. Spoon into a serving bowl; top with vegetable mixture. Garnish, if desired.

Original recipe from Vikki D. Sturm, Rossville, GA.

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