Recipe - Vegetable Risotto

2 tablespoon Olive oil
One half cup Finely chopped onion
One half cup Finely minced celery
One half cup Carrot
1 One half cup Short grain or Arborio rice
Minced garlic
5 cup Simmering water
1 cup Thawed frozen petite peas
Salt and freshly ground
black pepper
One half cup Grated fresh Parmesan cheese
One fourth cup Chopped fresh basil leaves
One fourth cup Toasted pine nuts, optional

Heat the butter and oil in a heavy wide saucepan. When foaming subsides add
the onion and cook for 5 minutes or until golden brown. Add half of the
celery and carrot and cook for 3 to 4 minutes or until tender but still
crisp. Add the rice and cook, stirring continuously, for 5 minutes or until
toasty. Add the garlic and simmer a few seconds. Add One half cup boiling water
and cook until rice has fully absorbed it. Continue this way until 1 1/2
cups water have been absorbed, then add 1 cup of boiling water.

After 20 minutes or when the rice is half cooked add the remaining celery
and carrot and cook for 10 minutes more. Add the peas and finish cooking
the rice. Season to taste with salt and pepper. Right before serving, stir
in the Parmesan cheese and basil. Garnish with pine nuts.

(If you want a more ample meal, serve this with grilled boneless chicken
breasts marinated in lemon juice; grill them when rice is half way done.)

Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved
Posted to MCRecipe Digest V1 #348

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6733

From: 4paws@netrax.net (ShermeyerGail)

Date: Fri, 20 Dec 1996 17:35:20 0500