Risotto And Vegetables
|Diced yellow onion||1⁄4 Cup (4 tbs)|
|Short grain rice||1 1⁄2 Cup (24 tbs)|
|Chicken soup stock||3 Cup (48 tbs) (Boiling, Or Use Bouillon)|
|Olive oil||3 Tablespoon|
|Green onions||3 , chopped|
|Coarsely grated zucchini||1⁄4 Cup (4 tbs)|
|Chopped fresh spinach||1 Cup (16 tbs)|
|Chopped kale/Swiss chard||1 Cup (16 tbs)|
|Chopped parsley||2 Tablespoon|
|Ripe tomatoes||3 , diced|
|Dried european mushrooms||1 Ounce|
|Dried basil||1 Teaspoon|
|Cream/Mock cream||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Freshly grated parmesan cheese/Romano cheese||3⁄4 Cup (12 tbs)|
|Freshly ground black pepper||To Taste|
Heat a 2-quart heavy saucepan and melt the butter.
Saute the yellow onion and rice until the rice is a very light tan.
Add half the boiling broth and cover.
Cook over low heat until the broth is absorbed, about 10 minutes.
In the meantime, in another large frying pan or wok, heat the olive oil and saute the remaining vegetables, including the mushrooms.
Cook just until everything begins to collapse.
Add the remaining boiling broth to the rice, along with the vegetables, basil, cream, and white wine.
Simmer for another 10 minutes, or until most of the liquid is absorbed.
Mix in the cheese, salt, and pepper.
Place all in a covered casserole and bake in a 350° oven about 30 minutes.