Tonight's Dinner - Risotto w/Vegetables

[Guest guest]

This was tonights dinner. Came out really good.

 

* 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 med purple onion -- julienne

1 med yellow squash -- julienne

3 med yellow, red or green bell peppers

-- julienne

2 med 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 vegetable broth

1/2 tsp salt

1/2 tsp ground black pepper

3/4 tsp ground white pepper

Garnish:

fresh rosemary sprigs -- * see

note

 

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.

 

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NOTES : Risa's notes:

 

* I didn't do this. I didn't have fresh rosemary. I used

a sprinkling of parmesan and a dollop of light butter on

top of each portion.

 

** Omit this step if you already did it. I always do all

the prep work before the actual cooking. Saves time.

 

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

 

RisaG