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Saffron risotto primavera(c) (lacto)
SAFFRON RISOTTO PRIMAVERA(C) (LACTO)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Rice Prodigy
Dec.
Amount Measure Ingredient -- Preparation Method
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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. 1.80รก
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| Free recipe:
Saffron risotto primavera(c) (lacto)
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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