Recipe - Risotto Tutto Giardino

2 tablespoon Olive Oil
5 Shallots, chopped
3 Cloves Garlic, chopped
1 1/3 cup Arborio Rice
4 cup Vegetable Broth
Broccoli Florets
1 Zucchini, chunked
One half Red Bell Pepper, cubed
One fourth cup Peas or Corn
6 Spears Asparagus, cut up
One fourth cup Parmesean Cheese, grated
2 tablespoon Basil, chopped

From: "Wendy Lockman" wlockman@ra1.randomc.com

Date: Sat, 18 May 1996 12:27:25 +0000

Heat Olive oil in a saute pan over mediumhigh heat. Add shallots and
garlic and saute until softened, then stir in rice. Stir in wine and 1 cup
of the hot broth. Cook over meduimhigh heat, stirring, until liquid is
almost absorbed, then pour in another cup of stock and continue cooking and
stirring. The grains will swell, the liquid will become creamy and the rice
will be cooking it's way to al dente. Continue stirring and adding broth.

When rice is nearly cooked, about 20 minutes, begin adding vegetables,
starting with those that take the longest to cook, and ending with those
that take but a moment.

Sir in half the Parmesean, then serve immediately, sprinkled with the
remaining Parmesean and the basil.

Source: San Francisco Chronicle

Posted to Master Cook Recipes List, Digest #90