Recipe - Rainbow Risotto

1 tablespoon Vegetable oil
One half ounce Butter
1 Onion, chopped
One half teaspoon Turmeric, ground
2 cup Rice
4 cup Vegetable stock (I use
Knorr's Vegetable Soup
works fine)
1 small Butternut pumpkin or marrow,
seeded & chopped
4 ounce Fresh or frozen peas
1 small Red pepper, chopped
2 Zucchini, chopped
Some freshly ground black
pepper for taste

From "Imaginative Ways with Rice and Pulses"

Procedure:

1) Heat oil and butter in a large saucepan, add onion and turmeric and cook
for 23 minutes. Stir in rice and stock (if using Knorr's pour in the
entire soup, the vegetables add flavor and color), bring to boil, then
reduce heat, cover and simmer for 15 minutes or until rice is tender and
most of the liquid is absorbed.

2) Boil, steam or microwave pumpkin and peas, separately, until tender.
Drain and add to rice mixture with red pepper zucchini. Cook for 45
minutes longer or until heated through. Season to taste with black pepper
and serve immediately.

Variations:

Use any vegetables you have and don't be limited by the vegetables in this
recipe. Choose vegetables in season and those your family enjoy most!!

Posted to Recipe Archive 29 Sep 96

submitted by: grantp@andrews.edu

Date: Thu, 5 Sep 1996 21:04:28 0500 (CDT)