Recipe - Risotta Primavera

1 tablespoon Butter
One half cup Onion, finely chopped
14 ounce Can chicken broth, reduced
sodium,
(or 1 can vegetable broth)
1 cup Arborio rice
1 md Carrot, peeled & finely
Chopped
One half cup Sweet red pepper, finely
Chopped
One half cup Fresh or frozen green peas
1/3 cup + 24 T. water
1 teaspoon Dried basil leaves
One half cup Parmesan cheese, grated
1 Clove garlic, finely
Chopped
One fourth teaspoon Black pepper

In a 1qt microwaveproof dish, microwave butter on high for 2030 secs
until melted. Stir in onion, cover and microwave for 1 min.

Stir broth & rice into onion mixture; cover. Microwave on high 6 min.
Rotate halfway through. Stir in carrot & red pepper; cover and microwave 4
min on high.

Stir peas, One half c. water and basil into rice mixture. Cover and microwave 4
min. on high. Stir, cover, and microwave on high 2 more min.

Stir in parmesan cheese, garlic and pepper. Cover and set aside for 68
min., stirring occasionally, until rice is cooked but slightly chewy. Stir
in an add'l 24 T of water for a creamier texture.

Recipe By : Country Living, May 1995

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini