risotto primavera

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Risotto Primavera

 

Recipe By :Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : Rice {Posted}

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1/2 cup red bell pepper -- finely chopped

1/2 cup grated carrot

1 cup shredded zucchini

2 garlic cloves -- minced

1 1/2 cups arborio rice -- uncooked

1/4 cup dry white wine

4 1/2 cups hot water or vegetable stock

Salt and freshly ground black pepper -- to taste

1/4 cup chopped fresh parsley

1 tablespoon lemon juice

 

Heat the oil in a large saucepan over medium heat. Saute the bell pepper,

carrot, zucchini, and garlic for 5 minutes, then add rice and stir to coat with

oil. Add the wine and stir gently until liquid is absorbed. Add the stock,

1/2-cup at a time, stirring until liquid is absorbed before each addition. Add

salt and freshly ground black pepper to taste. Simmer, stirring, until desired

consistency is reached, about 25 minutes. Add the parsley and lemon juice.

Adjust seasonings. Serve immediately.

Serves 4 to 6

 

Source:

" Rice and Spice "

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Per Serving (excluding unknown items): 207 Calories; 2g Fat (10.7% calories from

fat); 4g Protein; 40g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 15mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat.

 

NOTES : Colorful vegetables add texture and flavor to this creamy risotto. Serve

it in shallow soup bowls with a crisp salad and warm garlic bread for a

satisfying meal. While arborio rice is the most prevalent in the U.S., Carnaroli

and Vialone Nano are highly prized risotto rices as well.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

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