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RISOTTO PRIMAVERA
Recipe By : McCALL'S MAGAZINE -- APRIL 1997
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Rice
Amount Measure Ingredient -- Preparation Method
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5 cups to 6 cups chicken broth
3 tablespoons unsalted butter
1 tablespoon olive oil
1 cup finely chopped onion
3 cloves garlic, chopped
1 1/4 cups Arborio rice
1/2 cup dry white wine
1 1/2 teaspoons grated lemon zest
1 pound pencil-thin asparagus, trimmed, cut -- diagonally
into
--1 1/2 inch lengths
1 1/2 cups diced red bell pepper
1 1/2 cups diced yellow summer squash
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped parsley
1/2 cup freshly grated Parmesan cheese
In medium saucepan, heat broth to a simmer; keep hot over very low heat.
In large heavy skillet, combine 2 tablespoons of the butter, the oil,
onion and garlic; cook over medium heat, stirring, 5 minutes or until
crisp-tender. Add rice; cook stirring, 3 minutes. Add wine and zest;
cook stirring, wine absorbed. Raise heat to medium-high. Stir in 1/2
cup hot broth; cook, stirring, until most of the liquid evaporates (spoon
leaves track on bottom of pan, yet liquid surronds each grain). Cook,
stirring, 10 minutes more, adding broth, 1/2 cup at a time, as liquid
evaporates. Stir in asparagus, bell pepper, squash and black pepper;
cook 12 to 15 minutes more; adding hot broth, 1/2 cup at a time, until
rice is firm yet tender, a creamy sauce forms and vegetables are tender.
Remove from heat; stir in remaining butter, the parsley and cheese.
Serve immediately. Makes 8 servings.
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