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Home Learning Kitchen Rice - Risotto With Vegetables

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Post by :cheapblank.com Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1759

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Rice - Risotto With Vegetables

1 medium purple onion -- julienne
1 medium yellow squash -- julienne
3 medium yellow, red or green bell peppers -- julienne
2 medium carrots -- julienne
2 cloves garlic -- minced
1 tbsp.. olive oil
1 tbsp. fresh rosemary -- chopped
1 (16 oz.) pkg. arborio rice
4 (14.5 oz.) cans chicken broth -- fat-free
1/2 tsp. salt
1/2 tsp. ground black pepper
3/4 tsp. ground white pepper
Garnish: fresh rosemary sprigs

Cut onion, squash, peppers and carrots into thin strips. Saute vegetable strips and garlic in hot oil in Dutch oven over medium-high heat until tender; stir in chopped rosemary. Remove mixture from pan. Set aside.

Add rice to Dutch oven, and saute 5 minutes. Reduce heat to medium. Add 1 cup broth, and cook, stirring constantly, until liquid is absorbed.

Repeat procedure with remaining broth, 1 cup at a time. (Cooking time is about 30 minutes). Stir in salt and black and white peppers. Spoon into a serving bowl; top with vegetable mixture. Garnish, if desired.

Original recipe from Vikki D. Sturm, Rossville, GA.

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