*  Exported from  MasterCook  *
 
                    SAFFRON RISOTTO PRIMAVERA (C) (LACTO)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Rice                             Prodigy
                 Dec.
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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
 
   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
  
 
 
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