| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Rice | 8 | Servings | |
INGREDIENTS
| 5 | c | Chicken broth; (up to 6) |
| 3 | tb | Unsalted butter |
| 1 | tb | Olive oil |
| 1 | c | Finely chopped onion |
| 3 | Garlic; chopped | |
| 1 1/4 | c | Arborio rice |
| 1/2 | c | Dry white wine |
| 1 1/2 | ts | Grated lemon zest |
| 1 | lb | Pencil-thin asparagus; trimmed, cut; diagon into 1 1/2 inch lengths |
| 1 1/2 | c | Diced red bell pepper |
| 1 1/2 | c | Diced yellow summer squash |
| 1/4 | ts | Freshly ground black pepper |
| 3 | tb | Chopped parsley |
| 1/2 | c | Freshly grated Parmesan; cheese |
INSTRUCTIONS
In medium saucepan, heat broth to a simmer; keep hot over very low heat. In large heavy skillet, combine 2 tablespoons of the butter, the oil, onion and garlic; cook over medium heat, stirring, 5 minutes or until crisp-tender. Add rice; cook stirring, 3 minutes. Add wine and zest; cook stirring, wine absorbed. Raise heat to medium-high. Stir in 1/2 cup hot broth; cook, stirring, until most of the liquid evaporates (spoon leaves track on bottom of pan, yet liquid surronds each grain). Cook, stirring, 10 minutes more, adding broth, 1/2 cup at a time, as liquid evaporates. Stir in asparagus, bell pepper, squash and black pepper; cook 12 to 15 minutes more; adding hot broth, 1/2 cup at a time, until rice is firm yet tender, a creamy sauce forms and vegetables are tender. Remove from heat; stir in remaining butter, the parsley and cheese. Serve immediately. Makes 8 servings. Recipe by: McCALL'S MAGAZINE -- APRIL 1997 Posted to MC-Recipe Digest by P&S Gruenwald <[email protected]> on Apr 01, 1998
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