Italian Rice With Spring Vegetables
|Zucchini||1 Medium, diced|
|Asparagus spears||4 , chopped|
|Mushrooms||6 , sliced|
|Broccoli||1⁄2 Cup (8 tbs), chopped|
|Cauliflower||1⁄2 Cup (8 tbs), chopped|
|Olive oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Prosciutto slice/Ham slices||4 , chopped|
|Rice||8 Ounce (Preferably Italian Risotto)|
|White wine||1⁄2 Cup (8 tbs)|
|Chicken stock/Beef stock||3 Cup (48 tbs)|
|Tomato||1 Medium, chopped|
|Parmesan cheese||1⁄2 Cup (8 tbs)|
Steam or cook in boiling water just until crisp for 5 minutes.
Heat in large skillet.
Add and saute until golden brown.
Add to pan and stir for 2 minutes.
Add slowly to rice, stirring often, on a medium-low heat until liquid is absorbed, approx 20 minutes.
Add to above rice along with cooked vegetables and stir well.
Add cheese, toss,