Green Vegetable Risotto
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Italian arborio rice/Short grain rice||1 Cup (16 tbs)|
|Chicken stock||4 Cup (64 tbs) (Simmering)|
|Sliced green beans||1 Cup (16 tbs)|
|Chopped zucchini||1 Cup (16 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
In large nonstick skillet, melt half of the butter over medium heat; cook onions, stirring, for about 1 minute or until softened.
Add rice, stirring to coat.
Add half of the chicken stock, 1/4 cup (50 mL) at a time, cooking and stirring until each addition is absorbed before adding next, about 8 minutes in total.
Stir in green beans; cook for 2 minutes.
Stir in snow peas and zucchini.
Stir in remaining stock, 1/4 cup (50 mL) at a time, cooking and stirring until each addition is absorbed before adding next or until rice is creamy but still firm, 10 to 15 minutes in total.
Stir in parsley, Parmesan, remaining butter, and pepper to taste.