Name: Saffron Risotto Primavera(C) (Lacto)
Ingredients: 1/2 c Sliced fresh mushrooms; 1/2 c Diced red bell peppers; 1/2 c Sliced zucchini; 1/2 c Chopped onions; 1/2 c Uncooked rice; 1 pn Saffron; 1/4 c Dry white wine; 1 c [stock]; 2 tb Grated parmesan cheese; 2 ts Snipped fresh parsley; 1/8 ts White pepper; ground; 1/8 ts White pepper; ground

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CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Rice, Prodigy, Dec., Fatfree	4	Servings

INGREDIENTS

1/2	c	Sliced fresh mushrooms
1/2	c	Diced red bell peppers
1/2	c	Sliced zucchini
1/2	c	Chopped onions
1/2	c	Uncooked rice
1	pn	Saffron
1/4	c	Dry white wine
1	c	[stock]
2	tb	Grated parmesan cheese
2	ts	Snipped fresh parsley
1/8	ts	White pepper; ground
1/8	ts	White pepper; ground

INSTRUCTIONS

A traditional Italian way to cook rice which results in a creamy side dish.
Best served hot, as this dish doesn't wait. Cook mushrooms, zucchini, and
red pepper until tender crisp in large skillet over medium-high heat.
Remove vegetables; set aside. Cook onions in same skillet until soft. Add
rice and saffron; stir 2 to 3 minutes. Add wine and stir until absorbed.
Stir in broth. Cook, uncovered, stirring frequently, until broth is
absorbed.  Continue stirring and add 2 cups water, allowing the first cup
to be absorbed before adding the second. Cook until rice is tender and
mixture has a creamy consistency. It will take approximately 25 to 30
minutes. Stir in cheese, parsley, white pepper, and reserved vegetables.
Serve immediately. Nutrition (per serving): 135 calories Total Fat 1 g (9%
of calories) Source:  USA Rice Council
  :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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