Risotta primavera

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Butter
½ cup Onion, finely chopped
14 ounces Can chicken broth, reduced sodium,
(or 1 can vegetable broth)
1 cup Arborio rice
1 medium Carrot, peeled & finely
Chopped
½ cup Sweet red pepper, finely
Chopped
½ cup Fresh or frozen green peas
⅓ cup + 2-4 T. water
1 teaspoon Dried basil leaves
½ cup Parmesan cheese, grated
1 Clove garlic, finely
Chopped
¼ teaspoon Black pepper

Directions

In a 1-qt microwave-proof dish, microwave butter on high for 20-30 secs until melted. Stir in onion, cover and microwave for 1 min.

Stir broth & rice into onion mixture; cover. Microwave on high 6 min.

Rotate halfway through. Stir in carrot & red pepper; cover and microwave 4 min on high.

Stir peas, ½ c. water and basil into rice mixture. Cover and microwave 4 min. on high. Stir, cover, and microwave on high 2 more min.

Stir in parmesan cheese, garlic and pepper. Cover and set aside for 6-8 min., stirring occasionally, until rice is cooked but slightly chewy. Stir in an add'l 2-4 T of water for a creamier texture.

Recipe By : Country Living, May 1995

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