| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive Oil |
| 5 |
|
Shallots, chopped |
| 3 |
|
Cloves Garlic, chopped |
| 1 1/3 |
c |
Arborio Rice |
| 4 |
c |
Vegetable Broth |
|
|
Broccoli Florets |
| 1 |
|
Zucchini, chunked |
| 1/2 |
|
Red Bell Pepper, cubed |
| 1/4 |
c |
Peas or Corn |
| 6 |
|
Spears Asparagus, cut up |
| 1/4 |
c |
Parmesean Cheese, grated |
| 2 |
tb |
Basil, chopped |
INSTRUCTIONS
From: "Wendy Lockman" <wlockman@ra1.randomc.com>
Date: Sat, 18 May 1996 12:27:25 +0000
Heat Olive oil in a saute pan over medium-high heat. Add shallots and
garlic and saute until softened, then stir in rice. Stir in wine and 1 cup
of the hot broth. Cook over meduim-high heat, stirring, until liquid is
almost absorbed, then pour in another cup of stock and continue cooking and
stirring. The grains will swell, the liquid will become creamy and the rice
will be cooking it's way to al dente. Continue stirring and adding broth.
When rice is nearly cooked, about 20 minutes, begin adding vegetables,
starting with those that take the longest to cook, and ending with those
that take but a moment.
Sir in half the Parmesean, then serve immediately, sprinkled with the
remaining Parmesean and the basil.
Source: San Francisco Chronicle
Posted to Master Cook Recipes List, Digest #90
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