| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
Italian |
New, Vegtime5 |
6 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
md |
Red onion; chopped |
| 1 |
lg |
Red bell pepper; seeded & diced |
| 8 |
oz |
White button mushrooms; thickly sliced |
| 4 |
oz |
Cremini mushrooms; thickly sliced |
| 2 |
|
Cloves garlic; minced |
| 1 1/2 |
c |
Arborio rice |
| 4 |
c |
Vegetable stock; simmering |
| 1/2 |
c |
Dry white wine |
| 1 1/2 |
tb |
Dried parsley; or 3 tbsp. fresh |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 10 |
|
Asparagus spears; trim & cut in 1" |
|
|
; pc. |
| 1/4 |
c |
Grated parmesan cheese; or more |
INSTRUCTIONS
In large saucepan, heat oil over medium heat. Add onion, bell pepper,
mushrooms and garlic. Cook about 8 min, stirring frequently. Stir in
rice, 2 cups stock, wine, parsley, salt and white pepper; bring to a
simmer over medium-high heat. Lower heat and cook over low heat,
uncovered, about 10 minutes, stirring frequently.
Stir in remaining stock and asparagus. Cook, continuing to stir,
until rice is tender, about 10-12 minutes.
Remove from heat; fold in cheese if using. Serve if desired, with warm
italian bread. Makes 6 servings, 3 grams of fat per 1 cup serving. |
Recipe by: November 1996 Vegetarian Times
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