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Risotto Primavera




Description

This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Risotto Primavera

Servings:4

Calories: 205

Fat: 13%

Cholesterol: 2 mg

Sodium: 346 mg

* Ingredients:

1 cup sugar snap peas, ends and vein removed

½ cup red and yellow julienned peppers

½ cup julienned yellow squash

½ cup broccoli florets, broken into bite sized pieces

½ head radicchio

½ cup arugula

* Directions:

Blanch peas, peppers, squash, broccoli in boiling water for 30
seconds. Drain. Refresh in cold water and set aside. Cut radicchio
and arugula into strips.

* Ingredients:

1 onion, diced

3 cloves garlic, minced

1 tbs. olive oil

1 lb. risotto (Arborio rice)

1 cup white wine

2 quarts vegetable juice (carrot, celery, cucumber or vegetable
stock)

¼ cup Parmesan cheese, grated

Salt and freshly ground black pepper, to taste

* Directions:

Sauté onion and garlic in olive oil. Add rice and white wine until
it's absorbed by rice. Slowly add vegetable juice, little by
little, while stirring. When risotto is ¾ cooked, add all
vegetables except radicchio and arugula. Continue adding vegetable
juice and finish with arugula, radicchio, Parmesan cheese, salt and
pepper.

 

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