Easy Risotto with Garlic and Parsley

[Guest guest]

Easy Risotto with Garlic and Parsley

 

Ingredients:

4 cups cooked long grain rice

1/2 cup olive oil or use water with oil to cut calories

1 dozen medium mushrooms

3 medium zucchini

3 garlic cloves, minced

1 cup single Italian parsley leaves, chopped

1 cup dry white wine

salt and pepper to taste

 

Method

 

Ten minutes before rice is done, slice mushrooms and zucchini, and sauté

on medium high heat in olive oil. When limp, add parsley and garlic, and

saute one more minute. Add white wine, salt and pepper. Let wine

evaporate for a couple of minutes.

 

Strain rice and arrange on platter forming a ring, pouring the

vegetables in the middle.