| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Meatless ma, Vegetables, Rices and g |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
Chicken broth — or |
|
|
Vegetable broth |
| 2 |
tb |
Olive oil |
| 3 |
md |
Carrots — diced |
| 3/4 |
lb |
Asparagus — cut in 2" |
|
|
Pieces |
| 6 |
oz |
Sugar snap peas — cut in |
|
|
Half |
| 1/4 |
ts |
Coarsely ground pepper |
| 1 |
ts |
Salt |
| 1 |
sm |
Onion — chopped |
| 2 |
c |
Arborio rice |
| 1/2 |
c |
Dry white wine |
| 1/2 |
c |
Grated Parmesan cheese |
| 1/4 |
c |
Fresh basil leaves — |
|
|
Chopped |
INSTRUCTIONS
1. In saucepan, heat broth and 3 1/2 c water to boiling over high heat.
Reduce heat to low and simmer, covered. 2. In large saucepan, heat 1 tbsp
olive oil over medium heat. Add carrots and cook 10 minutes. Add
asparagus, peas, pepper, and 1/4 tsp salt, and cook, covered
untilvegetables are tender crisp, about 5 minutes. Remove to bowl. 3. In
same saucepan, in 1 tbsp oil, cook onion over medium heat until tender,
about 7 minutes. Add rice and 3/4 tsp salt and cook, stirring frequently,
until rice grains are opaque. Add wine ; cook until absorbed. Add about
1/2 c simmering broth to rice and continue cooking until liquid is
absorbed. Continue cooking, adding remaining broth 1/2 c at a time, and
stirring after each addition until all liquid is absorbed and rice is
tender but still firm, about 25 minutes. Stir in vegetables, Parmesan, and
basil; heat through.
NOTES : End the meal on a cool note with spring berries and crisp biscotti.
Recipe By : Good Housekeeping - 5/96
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