Risotto Primavera With Chicken Broth
|Thinly sliced leeks/Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped sweet red pepper/Chopped sweet green pepper||1⁄4 Cup (4 tbs)|
|Chicken broth||2 2⁄3 Cup (42.67 tbs)|
|Short grain rice/Medium / long grain rice||1 Cup (16 tbs)|
|Peas||1⁄2 Cup (8 tbs) (Fresh Or Frozen)|
|Thinly sliced celery||1⁄3 Cup (5.33 tbs)|
|Shredded carrot||1⁄4 Cup (4 tbs)|
|Tomato||1 Small, peeled, seeded, and chopped|
|Quartered mushrooms||1⁄2 Cup (8 tbs) (Fresh)|
|Snipped fresh basil/Snipped fresh rosemary / thyme / 3/4 teaspoon dried basil, rosemary / thyme, crushed||1 Tablespoon|
In 3-quart saucepan cook leeks or onion and red or green pepper in butter or margarine till tender but not brown.
Stir in chicken broth, rice, fresh or frozen peas, celery, carrot, salt, and pepper.
Bring to boiling; reduce heat.
Cover and simmer for 15 minutes.
Remove from heat.
Stir in tomato, mushrooms, and fresh or dried herb.
Cover and let stand for 5 to 8 minutes or just till rice is tender.
Garnish with red pepper strips and fennel tops, if desired.