Country-style Risotto
| 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)
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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