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Risotto With Fresh Spring Vegetables

Italian.Chef's picture
Ingredients
  Fresh vegetables 2 Cup (32 tbs) (Combination Of Zucchini, Eggplant, Bell Peppers, Mushrooms, Etc.)
  Butter 1⁄4 Cup (4 tbs)
  Rice 8 Ounce (Preferably Italian Risotto)
  Chicken broth 3 Cup (48 tbs)
  Tomato sauce 1 Cup (16 tbs)
  Parmesan cheeses 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Cut up vegetables and cook for 1 minute in boiling water.
Drain and set aside.
Melt in medium pan.
Add and saute until light brown, approx 5 minutes.
Add slowly to rice and stir often until all the liquid is absorbed, approx 20-25 minutes.
Add drained vegetables.
Add, mix, and serve.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Saute
Interest: 
Spring
Ingredient: 
Rice

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