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Saffron risotto primavera(c) (lacto)

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Artist: _
Categories: Cereals, Italian, Lacto, Rice & Grains, Risotto, Western European
Yield: 4
Rating: no rating.
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Ingredients:
1/2 cupSliced fresh mushrooms
1/2 cupDiced red bell peppers
1/2 cupSliced zucchini
1/2 cupChopped onions
1/2 cupUncooked rice
1 pinchSaffron
1/4 cupDry white wine
1 cup[stock]
2 tbspGrated parmesan cheese
2 tspSnipped fresh parsley
1/8 tspWhite pepper, ground
1/8 tspWhite pepper, ground
Procedures:
1A traditional italian way to cook rice which results in a creamy side dish.
2Best served hot, as this dish doesn"t wait.
3Cook mushrooms, zucchini, and red pepper until tender crisp in large skillet over medium-high heat.
4Remove vegetables; set aside.
5Cook onions in same skillet until soft.
6Add rice and saffron; stir 2 to 3 minutes.
7Add wine and stir until absorbed.
8Stir in broth.
9Cook, uncovered, stirring frequently, until broth is absorbed.
10Continue stirring and add 2 cups water, allowing the first cup to be absorbed before adding the second.
11Cook until rice is tender and mixture has a creamy consistency.
12It will take approximately 25 to 30 minutes.
13Stir in cheese, parsley, white pepper, and reserved vegetables.
14Serve immediately.
15Nutrition (per serving): 135 calories total fat 1 g (9% of calories)
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