Recipe - Saffron Risotto Primavera(C) (Lacto)

One half cup Sliced fresh mushrooms
One half cup Diced red bell peppers
One half cup Sliced zucchini
One half cup Chopped onions
One half cup Uncooked rice
1 pn Saffron
One fourth cup Dry white wine
1 cup [stock]
2 tablespoon Grated parmesan cheese
2 teaspoon Snipped fresh parsley
1/8 teaspoon White pepper; ground
1/8 teaspoon White pepper; ground

A traditional Italian way to cook rice which results in a creamy side dish.
Best served hot, as this dish doesn't wait. Cook mushrooms, zucchini, and
red pepper until tender crisp in large skillet over mediumhigh heat.
Remove vegetables; set aside. Cook onions in same skillet until soft. Add
rice and saffron; stir 2 to 3 minutes. Add wine and stir until absorbed.
Stir in broth. Cook, uncovered, stirring frequently, until broth is
absorbed. Continue stirring and add 2 cups water, allowing the first cup
to be absorbed before adding the second. Cook until rice is tender and
mixture has a creamy consistency. It will take approximately 25 to 30
minutes. Stir in cheese, parsley, white pepper, and reserved vegetables.
Serve immediately. Nutrition (per serving): 135 calories Total Fat 1 g (9%
of calories) Source: USA Rice Council
:

D/L from Prodigy 121494. Recipe collection of Sue Smith. 1.80á

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