Guest guest Posted April 12, 2002 Report Share Posted April 12, 2002 * Exported from MasterCook * Risotto Primavera Recipe By :Robin Robertson Serving Size : 6 Preparation Time :0:00 Categories : Rice {Posted} Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 " - - - - - - - - - - - - - - - - - - - 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 .. =^..^= PatH http://home.earthlink.net/~kitpath/ Link to mastercook resource network, recipes, more Get COVERS for cookbooks; tested Lowfat recipes Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.