Saffron risotto primavera(c) (lacto)

4 servings

Ingredients

Quantity Ingredient
½ cup Sliced fresh mushrooms
½ cup Diced red bell peppers
½ cup Sliced zucchini
½ cup Chopped onions
½ cup Uncooked rice
1 pinch Saffron
¼ cup Dry white wine
1 cup [stock]
2 tablespoons Grated parmesan cheese
2 teaspoons Snipped fresh parsley
⅛ teaspoon White pepper; ground
⅛ teaspoon White pepper; ground

Directions

A traditional Italian way to cook rice which results in a creamy side dish. Best served hot, as this dish doesn't wait. Cook mushrooms, zucchini, and red pepper until tender crisp in large skillet over medium-high heat. Remove vegetables; set aside. Cook onions in same skillet until soft. Add rice and saffron; stir 2 to 3 minutes. Add wine and stir until absorbed. Stir in broth. Cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and add 2 cups water, allowing the first cup to be absorbed before adding the second. Cook until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes. Stir in cheese, parsley, white pepper, and reserved vegetables. Serve immediately. Nutrition (per serving): 135 calories Total Fat 1 g (9% of calories) Source: USA Rice Council : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1⅘á

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