| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Rice |
3 |
Servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 8 |
oz |
Zucchini; cut lengthwise and then in 1/4-inch slices |
| 8 |
oz |
Yellow squash; cut lengthwise and then in 1/4-inch slices |
| 1 |
qt |
Chicken stock |
| 1 |
tb |
Butter |
| 1 |
c |
Arborio rice |
| 1 |
c |
Peas |
| 1/2 |
c |
Parmesan cheese; gratd |
| 1/4 |
c |
Parsley; chopped |
| 1 |
tb |
Lemon juice |
|
|
Salt; to taste |
|
|
Black pepper; freshly ground to taste |
INSTRUCTIONS
Heat the olive oil in a non-stick pan over high heat. Add the zucchini and
yellow squash. Saute tossing once in a while until they are speckled brown
(2 to 3 minutes). Set aside. Heat the stock. Melt the butter in a heavy
large saucepan over moderate heat. Add the rice, stirring until it is well
coated. Add 1/2 cup stock. Cook, stirring constantly until the stock is
absorbed. Continue adding stock, about one cup at a time, stirring
frequently with a wooden spoon. By the time most or all of the broth is
added, the rice should be tender but still firm, the mixture creamy. Add
the reserved zucchini, squash and peas. Cook until they are heated through.
Remove from heat. Stir in the Parmesan, parsley and lemon juice. Add salt
and pepper. Serve.
JOEL.EHRLICH@SALATA.COM
(JOEL EHRLICH)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“How can a moral wrong be a civil right?”