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Country-style Risotto

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CATEGORY CUISINE TAG YIELD
Grains, Dairy, Vegetables, Meats Itailian, Rice 4 Servings

INGREDIENTS

1 lb Tomaotoes, chopped
1/2 c Cooked white beans
1 Onion
1/2 c Shelled fresh peas
1/2 c Asparagus tips
3/4 c Sliced zucchini
1 3/4 c Rice
5 T Butter
6 T Grated Parmesan cheese
Vegetable oil
Chicken or beef stock

INSTRUCTIONS

Heat a little oil in a pan, add onion and cook until soft. Add peas,
aparagus and zucchini and cook for about 5 minutes. Add a little  stock
and cook over low heat for 10 minutes. Add tomatoes and beans;  season
with salt and pepper.  Cook for 15 minutes, then add rice.  Stir and
add more stock, as necessary, and cook until al denre. Stir  in hte
butter and 3 tablespoons parmesan.  Serve sprinkled with  remaining 3
tablespoons parmesan.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 394
Calories From Fat: 181
Total Fat: 20.6g
Cholesterol: 44.8mg
Sodium: 142.5mg
Potassium: 622mg
Carbohydrates: 40.9g
Fiber: 5.6g
Sugar: 2.8g
Protein: 12.3g


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