Recipe - Risotto With Vegetables

1 tablespoon Unsalted butter
1 tablespoon Virgin olive oil
One fourth cup Onion chopped
1 cup Arborio rice
3 One half cup Defatted chicken stock
Homemade*
Three fourths teaspoon Salt
1 4 ounce
Chopped
4 Asparagus spears peeled,
Cut
1 cup Frozen petite peas
1 small Red pepper (4 oz.) peeled
Cut
3 lg Mushrooms julienned
One fourth cup Grated Parmesan cheese
Fennel bulb coarsely

Heat the butter and the oil in a skillet. When they are hot, add the onion
and saute' for 1 minute. Add the rice, mix well, and stir in 2 One half cups of
the stock. Cook for 12 minutes, covered, over medium heat, removing the
lid two or three times to stir the rice, which otherwise tends to stick to
the bottom of the pan. Then uncover the pan and continue cooking the rice,
stirring occasionally, until all the stock has been absorbed. Add the
fennel to the pan with another One half cup of the stock and cook, covered, for
5 minutes, removing the lid once or twice to stir the rice. Add the
remainder of the vegetables, stock, and salt, and cook, uncovered, another
5 minutes, stirring, until the mixture is creamy and the rice is tender.
Stir in the cheese and serve immediately. Nutritional analysis per serving:
calories 368, protein 12 gm; carbohydrates 57 gm; fat 10.0 gm; saturated
fat 3.9 gm; cholesterol 13 mg; sodium 663 mg.

Recipe By : Jacques Pepin, Today's Gourmet II

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip